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Wine with food: Paella Mar y Montaña with seafood and chorizo alongside a glass of rosado.

Paella "Mar y Montaña" (seafood & chorizo) for two

Paella Mar y Montaña is a classic of Spanish cuisine that combines the best of the sea and mountains on one plate. In this version for two, succulent prawns and mussels meet spicy chorizo and tender chicken. The high-quality bomba rice soaks up the saffron-infused broth and ideally forms the coveted crust on the bottom. It is an aromatic and colourful dish that is perfect for a cosy evening for two and harmonizes ideally with a structured rosé.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Main course
Cuisine Spanish
Servings 2 Servings
Calories 640 kcal

Cooking utensils

  • 1 Paella pan (approx. 30 cm) or wide shallow pan
  • 1 Cutting board
  • 1 Knife
  • 1 Small pot for the stock

Ingredients
  

  • 200 g Paella rice Bomba or Calasparra
  • 4 large shrimps with bowl
  • 100 g Mussels cleaned
  • 100 g Chicken breast in pieces
  • 50 g Chorizo in slices
  • 1 red peppers diced
  • 1 Small onion finely chopped
  • 1 Garlic clove pressed
  • 500 ml Fish stock or poultry stock
  • 1 teaspoon saffron threads
  • 1 teaspoon pimentón de la vera smoked paprika powder
  • 2 1 tbsp olive oil
  • 1 Lemon in columns
  • Salt and pepper

Preparation
 

PREPARATION:

  • Heat the stock in a pan and leave the saffron threads to infuse.
  • Cut the chicken into bite-sized pieces.
  • Cut the chorizo into thin slices.
  • Prepare the vegetables and clean the mussels thoroughly.
  • Wash the prawns and pat dry.

COOKING STEPS:

  • Heat the olive oil in the paella pan.
  • Fry the prawns briefly on both sides and remove.
  • Add the chicken pieces and chorizo to the pan and fry until golden brown.
  • Add the onions, garlic and peppers and fry until translucent.
  • Sprinkle in the rice and fry briefly until translucent.
  • Stir in the paprika powder briefly (do not let it burn!).
  • Pour in the hot saffron stock.
  • Stir carefully once and then do not move the rice.
  • Simmer over a medium heat for approx. 15 to 18 minutes.
  • After 10 minutes, spread the mussels and prawns over the rice.
  • Increase the heat briefly at the end to form the rice crust (Socarrat).

DIRECTIONS:

  • Remove the pan from the heat and leave to rest, covered with a cloth, for 5 minutes.
  • Decorate with lemon wedges.
  • Serve directly in the pan in the center of the table.
  • Sprinkle with a little fresh parsley.

SUPPLEMENTS:

  • Classic aioli with baguette
  • Pimientos de Padrón (roast peppers)
  • Small green salad with sherry vinaigrette

Nutritional values per portion

Calories: 640kcalCarbohydrates: 75gProtein: 32gFat: 22g
Keyword Chorizo, Dinner for two, Mar y Montana, Paella, Rice dish, Rosado, Saffron, Seafood, Spain, Tempranillo, Wine with food
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