Step 1/6
- 1 onion
- 1 clove garlic
- 1 red bell pepper
- 1 yellow bell pepper
- 200 g shrimp
- 200 g squid
Peel and finely dice onion and garlic. Cut bell pepper into bite-sized pieces. Prepare shrimp and squid.
Step 2/6
Heat some oil in a large heavy-bottomed pan. Add shrimp and squid and fry for approx. 5 min. Afterwards, take them out and set side.
Step 3/6
- 300 g paella rice
- oil for frying
Again, heat oil in the same pan. Add onions and garlic and sauté for approx. 2 min. Then, add rice and bell pepper and continue to sauté for approx. 2 min.
Step 4/6
- 1 l fish stock
- 200 ml white wine
- 1 g saffron
Deglaze with fish stock and white wine. Add saffron, stir well, then bring to boil.
Step 5/6
Turn down heat to medium-low and keep simmering until almost all liquid is absorbed. Add mussels, cover with lid, and simmer for approx. 5 min. Afterwards, add prawns and squid and keep simmering uncovered for approx. 5 more min., or until liquid is completely absorbed. Stir in peas.
Step 6/6
- ½ lemon
- salt
- pepper
- basil for serving
- kitchen towel
- citrus press
Cover with a kitchen towel and let rest for approx. 5 min. Afterwards, sort out unopened mussels and discard. Season with salt, pepper, and lemon juice and serve with basil. Enjoy!