Salty seamen paella

Wanted to do a real paella, but no prawns. Had no fish broth either, so DIY.

Ingredients

500ml fish broth:

• 2 tsp vegetable broth powder
• 2 tsp fish sauce
• 1 tsp salt (too much, probably)
• hot water
• 6-8 saffron threads

Other:

• mussels, rinsed in boiling-hot water, 30s
• chicken thighs, sliced and wok fried
• 250g round rice
• a small double concentrate (tomato paste)
• 2 decent-sized garlic cloves, sliced
• fresh parsley
• 1 medium onion
• 0.5-1 tsp smoked paprika

Topping:

• Greek yogurt
• Greek olive oil

Method

1. Use olive oil generously in both pans. There’s not much fat in this otherwise.
2. Prepare the chicken. Start the onion slowly in the other pan.
3. When the onion is ready, add the garlic and the rice. Toast gently until the rice loses colour, but don’t let the garlic start smelling “brown”.
4. Add a pinch of salt and the smoked paprika, really just for the paprika to bloom.
5. Add everything on top of the rice, stir, cover and simmer for 22 minutes. Timing depends on the rice and the heat.
6. When time’s up, leave it covered.
7. Serve with the yogurt next to it, olive oil on the yogurt.

Notes

The risotto comes out a bit too salty. The yogurt compensates.