4
Paella with veal medallions from the topside with gambas, various vegetables and rice
30 - 60 minutes
veal medallions
*
stir frying
758
Preparation
Take the veal medallions out of the fridge in time for them to come to room temperature. Gut the prawns, leaving the tail section on, rinse in cold water and pat dry. Wash the mussels. Soak the saffron in 3 tablespoons of warm water.
Heat the olive oil in a paella pan. Sear the veal medallions in it on both sides. Then add the onion, garlic and pepper. Stir-fry for approx. 2 minutes. Add the peas, sprinkle with both types of paprika powder and sauté briefly. Stir in the grated tomatoes. Allow the liquid to evaporate almost completely, then sprinkle over the paella rice and stir in.
Add the veal stock, bay leaves and saffron. Stir everything together and bring to the boil. Let simmer open for about 10 minutes.
Place the prawns and mussels next to the meat pieces in the paella. Put the lid on, reduce the heat and let everything cook for another 6 minutes on a low heat.
Finally, increase the heat considerably for 1 minute so that a delicious crust forms on the bottom. Cut 1 lemon into eighths, divide the paella between plates and serve with the lemon eighths.
Ingredients:
- 4 pieces of veal medallions
- 250 g of ready-to-cook prawns without head
- 20 closed mussels
- 0.5 g of saffron
- 100 ml of olive oil
- 1 onion, chopped
- 1 clove of garlic, chopped
- 1 red pepper, diced
- 150 g of frozen peas defrosted
- 1 tsp of smoked paprika powder
- 1 tbsp. of sweet paprika powder
- 2 tomatoes grated
- 300 g of paella rice
- 800 ml of veal stock
- 2 bay leaves
- 1 lemon
Nutrition values
70
34
43
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