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  • 1h 15 minutes
  1. 600 g chicken thighs (skinless and boneless)
  2. 400 g pork meat (from the collar)
  3. 450 g mussels
  4. 300 g raw king prawns
  5. 2 onions
  6. 3 cloves of garlic
  7. 250 g tomatoes
  8. 1 red bell pepper
  9. 1 green bell pepper
  10. pepper
  11. 200 g frozen peas
  12. 450 g Paella rice (or round-grain rice)
  13. 1 L water
  14. 2 packages saffron (approx. 0.2 g each)
  15. 2 ts salt
  16. 3 tbs olive oil (extra virgin)

1. Remove meat from the refrigerator about 30 minutes before you intend to prepare it.

2. Dab meat dry with paper towel. Cut chicken into bite-sized pieces and the pork into small cubes.

3. Wash mussels thoroughly and remove beards. Sort out any that are already open. If necessary, slightly cut prawns on the backbone and remove black thread of intestine.

4. Peel and finely chop onions and garlic. Clean tomatoes and bell peppers. Cut tomatoes into cubes and bell peppers into short strips.

5. Heat the pan on highest level up to the roasting window, switch to a low level and roast the meat in portions all around.

6. Put all the meat back into the pan, add onions and garlic and roast as well. Season vigorously with pepper. Likewise, add bell peppers, peas, tomatoes, rice, water, saffron and salt, mix everything well.

7. Heat the pot on highest level up to the vegetable window, switch to a low level and cook for approx. 18 minutes in the vegetable area (follow the package instructions of rice).

8. Mix the paella well at the end of the cooking time, distribute king prawns and mussels on top. Heat the pan on highest level up to the vegetable window, switch to a low level and cook for approx. 2 minutes in the vegetable area.

9. Remove pan from hob at end of cooking time and let paella rest, covered, for about 5 minutes.

10. Remove closed mussels and drizzle the paella with the olive oil before serving.

This recipe has been tested and approved by AMC.

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Cooking method

Roasting without added fat


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