Paella with shellfish

[arthur]

119

Type: Main dish


Difficulty: Easy


Preparation time: 45 min


Cooking time: 30 min


Calories: High


Spain




Ingredients for 4 people
• 400 grams of rice
• 1 liter of mixed shellfish (mussels, clams, almonds)
• 1/4 fennel
• 1 leek
• 2 carrots
• 2 dried tomatoes
• 4 cloves of garlic
• 1 onion
• 1 lemon
• 4 tbsp. tablespoons of olive oil
• 1 scoop of saffron
• 1 tablet of chicken
• ½ tsp. coffee Espelette
• salt and pepper


Stages of preparation




1 Rinse the shells by stirring to remove sand.
Peel and chop the garlic.
Peel and chop the onion, carrot.
Clean the leek and fennel and chop finely.


2 In a large skillet, heat the oil.
Put in the onion, leek, fennel and carrots.
Add the garlic, dried tomatoes, cut into strips, Espelette pepper and rice.
Stir over high heat 5 min.
Stir in the saffron, tablet chicken, salt and pepper and pour 80 ounces of water.
Mix well, bring to a boil, lower the heat and cook for 15 min.


3 Place the center of the preparation shells and cook about 10 minutes.
Adjust the seasoning and serve hot with lemon wedges.