BBQ paella-stuffed tomatoes
Ingredients for 4 servings:
Preparation time: approx. 1 hour + 20 min. cooking time in the oven
500 g mussels
150 ml white wine
4 tbsp olive oil in total
150 g chicken breast
12 small prawns, peeled
Salt, cayenne pepper
2 shallots
2 cloves of garlic
150 g paella rice
1 tsp saffron strands
250 ml chicken stock
100 g fresh peas
8 beef tomatoes
1 tsp each of dried thyme and oregano
1.) Sweat the mussels in a pan with 1 tbsp hot olive oil, add the white wine, cover and cook for around 4 to 5 minutes. Then drain the mussels, reserving the stock. Remove the mussels from their shells.
2.) Dice the chicken breast and quickly fry with the prawns in 1 tbsp hot olive oil, seasoning with salt and pepper. Put to one side.
3.) Peel and finely dice the shallots and garlic and sweat in a pan with 1 tbsp hot olive oil. Add the rice and saffron and sweat these, too. Pour in the retained mussel stock, as well as the chicken stock, and cook the rice over a low heat for 20 minutes, stirring occasionally. Then mix in the fried prawns and diced chicken, as well as the shelled mussels and peas. Season the paella with salt and cayenne pepper to taste.
4.) Preheat oven to 200°C. Wash the tomatoes and pat dry. Cut off the top quarter of the tomato like a lid. Carefully hollow out the tomatoes with a spoon. Fill the tomatoes with the paella rice, place the lid on top. Grill the tomatoes on a hot barbecue over indirect heat for around 15 minutes.