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2 people
40 minutes
Easy
Pan
Ingredients
500g springs tilapia fillets
12 mussels
3 roasted red peppers without skin (from the jar)
2 carrots
1 stalk of leek
1 onion
3 cloves of garlic
6 tbsp olive oil
2 tbsp tomato paste
300 g short grain rice
1 litre vegetable stock
200 g frozen peas
12 ready-to-cook prawns
Salt
Pepper
Half of a bunch of parsley
Lemon slices halved
Preparation
- Wash and brush the closed mussels and boil them in water until they open. Discard mussels that have not opened.
- Cut peppers into small pieces. Peel and dice the carrot. Clean the leek, remove the greens and cut into fine rings. Peel the onion and garlic and chop finely. Heat the olive oil in a large pan, sauté the onion and garlic and add the tomato paste.
- Rinse the fish, pat dry and cut into pieces. Add to the pan along with the pepper pieces and sauté briefly. Then add the rice and deglaze with 750 ml of vegetable stock. Add chopped vegetables and season with salt and pepper. Let the paella simmer with the lid closed for about 20 minutes, gradually adding the remaining stock until the rice is cooked. After about 10 minutes, place the prawns on the rice and continue to cook.
- Wash the parsley, shake dry and chop finely. Spread the cooked mussels on the paella, sprinkle with parsley and serve with lemon slices.
