- dry white wine - 1/2 cup
- saffron - 1/2 teaspoons
- olive oil - 1 st. a spoon
- bulb - 1 piece (finely chopped)
- red capsicum - 1 piece (remove seeds, finely chopped)
- garlic - 2 Teeth (chopped)
- tomato - 1 piece (large ripe, finely chopped)
- soft Spanish paprika - 2 teaspoons
- rice - 200 Grams
- chicken broth - 500 milliliters
- royal prawns - 1 kilo (clean, remove the head)
- squid - 2 pieces (cut into 1 cm rings)
- black mussels - 1 Kilogram
- shellfish - 1 Kilogram
- peas - 150 Grams (frozen)
- parsley - 1/4 Cups (roughly narwhit)
- lemon - 1 piece (cut into slices)
Ingredients: Pour wine into the pan and add the saffron, put on a slow fire, bring to a boil. Remove from heat and set aside for 5 minutes. Heat the oil in a large frying pan (preferably in a special paella) over medium heat. Add onions, peppers and garlic, fry for 5 minutes, stirring occasionally. Add the tomatoes and pepper, cook, stirring, for 1 minute or until a pleasant aroma appears. Add rice, pour in a mixture of broth and wine with saffron. Reduce the heat to a minimum, cook for 15 minutes. Put into the rice shrimps, squid, mussels and shellfish, lightly mix with rice. Cook, cover with a lid, for 5 minutes. Add the peas and cook (again under the lid) for another 2-3 minutes. Remove from heat. Remove all "closed" mussels and clams. Add the greens. Serve with lemon wedges.
Servings: 4