How to prepare a mixed seafood and chicken Paella

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WHAT YOU NEED
12 frozen mussels with half shell
12 medium or large shrimps
10 pieces of boneless chicken thighs
450 g of frozen calamari rings
2 frozen white fish fillet
125 g of pepperoni
2 1/2 cups of long grain rice
1.5 L of vegetables stock
0.5 L of chicken stock
1 cup of olive oil
2 red tomatoes
2 small or 1 large capsicum, red or yellow
100 g of frozen peas
50 g of frozen carrot slices
8 garlic cloves
2 coffee spoons of ready-mixed Paella spices
1 coffee spoon of turmeric (powder)
1 capsule of saffron

Other ingredients for the shrimps and mussels preparation, see below.

Preparing the Paella ingredients | Cooking the shrimps and mussels

Boil water, add half a lemon, one cinnamon stick, one bay leaf and cook the frozen shrimps for 3 minutes after they turn pink.
Remove and set aside.
Heat up little cooking white wine and add one medium chopped onion along with the frozen mussels and little fresh parsley.
Keep stirring on high heat until the mussels thaw completely.
Drain and set aside the mussels and reserve the juice.
Chop the tomatoes and capsicum into medium pieces.
Mix the spices in a small bowl and get the rice ready.
Prepare the chicken stock and vegetable stock.
Unskin the pepperoni, cut it in half all along its length then cut it into 3-4 mm thick slices.

Cooking the chicken and the remaining Paella ingredients

Cut the chicken thighs in half and place them in the bottom of a very large cooking pot and in the preheated olive oil.
Stir-fry them for a couple of minutes until their color changes to white.
Add the tomatoes, garlic, frozen peas and carrots.
Add little salt but make sure not to put much because more salt will come from the chicken and vegetable stocks.
Add the chicken stock, vegetable stock, peppreoni and spices as soon as the vegetables start to soften.
Add the rice as soon as the liquid starts boiling and gently stir the mix.
Add the frozen calamari rings and push them with a wooden spoon until covered.
Place the frozen fish fillet on top to let it thaw, then cut it using poultry knife as shown in the right picture and while still partly frozen to avoid burning your hands.

Final Paella assembly and presentation

  • Continue cooking at medium heat with the cooking pot uncovered.
  • Gently stir from time to time but make sure not to do so vigorously as you don't want to smash the fragile ingredients.
  • If you're out of liquid and the rice is not soft enough yet, add the mussels juice and continue cooking at low heat.
  • Transpose the contents to a wok and decorate your Paella with the mussels and shrimps.

Bon Appétit !

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