Holder’s Paella Recipe

Inspired by Holder

Time45m

Serves4

cod, chorizo, shrimps, mussels

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Ingredients

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Main Ingredients

3 tbs olive oil

7.05 oz (200 g) Chorizo sausage

8.82 oz (250 g) cod fillets

7.05 oz (200 g) Shrimp, peeled and deveined

10.6 oz (300 g) mussels, cleaned

10.6 oz (300 g) white rice

3.17 cup (750 ml) fish stock

1 unit Onion, finely chopped

1 unit Bell pepper, diced

3 cloves Garlic, minced

1 tsp saffron threads

1 tsp Watkins paprika

to taste Celtic sea salt

to taste black pepper

1 unit Lemon wedges, for serving

Method

Cooking Instructions

Prepare the Base

In a large paella pan or a wide skillet, heat the olive oil over medium heat. Add the chorizo and cook until browned. Remove and set aside.

Cook the Vegetables

In the same pan, add the onion, bell pepper, and garlic. Sauté until the onion is translucent.

Add Rice and Spices

Stir in the rice, saffron, paprika, salt, and black pepper. Cook for 2-3 minutes until the rice is well-coated.

Add Stock

Pour in the fish stock and bring to a boil. Reduce heat to a simmer and cook for about 10 minutes without stirring.

Add Seafood

Nestle the cod, shrimp, and mussels into the rice. Cover and cook for an additional 10-15 minutes, until the seafood is cooked and the rice is tender.

Serve

Remove from heat and let rest for 5 minutes. Serve with lemon wedges.