Preparation time: 30 min
Cooking time: 30 min
Serves 4

 INGREDIENTS

• 9 oz long grain rice
• 4 chicken thighs
• 14 oz mussels
• 7 oz squid strips
• 2 chopped tomatoes
• 1 red bell pepper, diced
• 9 oz raw shrimp
• 1 onion, thinly sliced
• 2 teaspoons paella spice mix
• 2 cups poultry stock
• 1 lemon
• Salt/pepper

METHOD

Heat the mussels in the frying pan to open them, then set aside.

In the same pan, brown the bell peppers for 1 minute, set aside, then brown the chicken for 2 minutes on each side and remove.

Finally, brown the squid and shrimp and set aside.

Sweat the onion with a tablespoon of oil, then add the rice until it becomes transparent.

Add the bell pepper, squid, spices and chicken, and pour 1 1/2 cups of the poultry stock.

Place the pan in the oven and bake for 15 minutes at 390°F.

After 15 minutes, add the shrimp, mussels and their juices along with the remaining poultry stock.

Lower the oven’s temperature to 350°F and put the pan back in for 10 more minutes.

Remove from oven and season to taste. Squeeze lemon juice.

Tip: You can add chorizo and hot pepper to add flavor to your paella.