Mediterranean Paella with Chicken and Prawns

You prepare a Mediterranean paella with chicken, prawns, peas and peppers. The saffron gives the rice colour and a subtle aroma, the spiciness remains mild.

By Charly · 4 servings · 50 minutes

Ingredients

• 300 g Paella rice (round-grain rice)
• 400 g chicken breast fillet
• 250 g raw, peeled prawns
• 1 Stück onion
• 2 Stück garlic cloves
• 1 Stück red bell pepper
• 2 Stück tomatoes
• 150 g peas (frozen)
• 1 TL sweet smoked paprika powder
• 1 Prise saffron threads
• 700 ml chicken stock
• 3 EL olive oil
• 1 TL salt
• 1 Bund flat-leaf parsley

Method

1. Dice the onion and finely chop the garlic cloves.
2. Cut the chicken breast fillet into 2 cm cubes and season them with half of the salt.
3. Heat 2 tbsp olive oil in a large pan or paella pan and brown the chicken on all sides over medium to high heat. Then remove it.
4. Cut the bell pepper into strips and sauté them with the onion and garlic in the remaining oil for 4 minutes.
5. Remove the stem end from the tomatoes, dice them and add them to the pan. Let everything reduce for 3 minutes and stir in the paprika powder.
6. Add the rice and toast it for 2 minutes, stirring.
7. Pour in the hot chicken stock, add the saffron and the chicken and distribute everything evenly. Let the paella simmer for 15 minutes without stirring.
8. Spread the peas and prawns over the rice and place the pan in the oven at 200 °C top and bottom heat for 5 minutes, until the prawns are cooked through and the rice has absorbed the liquid.
9. Let the paella rest covered for 5 minutes. Finely chop the parsley and sprinkle it over before serving.