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Maritime Paella á la Henri Alén

  • 5 dl long grain rice
  • 400 g sliced chicken
  • 200 g prawns
  • 500g cooked blue mussels
  • 2 tbsp tomato purée
  • 5 tomatoes
  • 2 onions
  • 1 red bell pepper
  • 2 tsp chopped chilli
  • 2 chopped cloves of garlic
  • 2 dl mild olive oil
  • 1 tsp turmeric
  • 0.5 tsp saffron
  • 5 dl white wine
  • 1 l mild chicken broth
  • 1 dl chopped parsley
  • salt and pepper
  • For serving: lemon wedges

1. Chop the onions and dice the peppers.
2. Sauté the chicken, rice, chilli and spices in oil in a wok or paella pan.
3. Chop the tomatoes and add. Also add the tomato purée. Fry for a moment and then add the white wine and chicken broth.
4. Allow to simmer on low heat for about 15 minutes, stir every now and then. Finally, add the prawns and blue mussels.
5. Season the paella with salt and pepper.
6. Finally, add the chopped parsley on top.

Decorate the dish with lemon wedges.


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