Ingredients :
1 lb For the seafood:
4 tbsp Olive oil
1500 g Seabass fillets
500 g Squids, cut into roundels
1000 g Peeled & cleaned shrimps
500 g Mussels, washed and cleaned
1 lb For the sauce:
3 tbsp Olive oil
3 Mediums Onions, finely chopped
1 Medium Green bell pepper, chopped
1 Medium red bell pepper, cored, seeded and
cut
2 Cloves Garlic, finely chopped
500 g Tomatoes, diced
1 pinch Saffron
200 g Pepperoni, thinly sliced
2 cubes Maggi® Chicken Bouillon
0.5 tsp Hot paprika
7 cups Water
1 pinch salt
1 pinch Ground Black Pepper
3 cups Long grain white rice
1 cup Green peas
2 tsp corn flour dissolved in 2 tbsp of water
INSTRUCTIONS :
Heat 4 tablespoons of oil in a large pan, fry the fish until
it becomes golden in color. Remove and set aside.
Repeat with the squid, the shrimps and the mussels.
2. In the same pan, heat the 3 tablespoons of oil, fry the
onions and bell peppers until tender crisp. Add the garlic,
tomato, saffron, beef pepperoni, MAGGI® Chicken
Bouillon cubes, paprika and water. Sprinkle salt and
pepper to taste. Simmer on low heat for 15 mins.
3. Remove 2½ cups from the stock, reserve it, to be used
as extra sauce for the paella.
4. Add the rice to the remaining stock, arrange the fish in
layers, squid and the green peas cover and cook for 20
mins or until rice is cooked.
5. 7 mins before the end of cooking, set the shrimps and
mussels, on top of the other ingredients. Cover and
continue cooking.
6. In a small pot, add the 2 ½ cups stock, add the dissolved
corn flour, boil 3-4 mins until sauce thicken.
7. Serve the paella in a wide shallow dish, with the seafood
on top of rice, and the sauce aside.
Nutrition
Energy 759.26 kcal
Protein 71.34 g
Carbohydrates 57.57 g
Fats 25.48 g
50 Minutes
10 Servings
