Bulgur Paella

Ingredients / 2 port 2 dl bulgur, ready cooked 2 – 3 tbsp extra virgin olive oil 150 g chicken filé, leftover (cooked) 2 chorizo sausages, sliced 8 green mussels 100 g shrimps, shell-free 1 red onion, finely sliced 4 garlic cloves, minced 1/2 red bell pepper, thinly sliced

1/2 yellow bell pepper, thinly sliced 50 g soybeans (frozen) 8 – 10 cherry tomatoes, halved 1 small zucchini, seeded and thinly sliced 1 g saffron 2 tsp sweet smoked paprika 1 dl white wine, dry 4 tbsp freshly chopped parsley Lemon juice, after taste Celtic salt and freshly ground pepper

Method

• Add the oil to a large lidded shallow casserole and gently, on medium heat, sauté the chorizo for a few minutes.

• Add the peppers, zucchini, garlic, onion and tomatoes and continue for a few minutes more.

• Deglaze the pan with the wine and directly add the saffron and mussels, stirring by moving the whole pan.

• Add the soybeans, bulgur and sweet paprika, season the taste with salt and pepper, and occasionally stir the casserole.

• Finally, add the lemon juice, and serve at once.

• Garnish with the shrimp and fresh parsley, and enjoy!

Tips

• The first time I did this recipe was a Sunday, after a big table we had at home, and the leftovers were too much. I liked it, and it became a delicious recipe!