For the rice pan, finely dice the onion and cut the bell bell pepper and chicken into pieces of about 1 cm. Clean the mussels and remove the beards. Pour olive oil into an unperforated cooking bowl, add risotto rice, chopped onions and bell bell pepper. Add the fish stock and white wine to the rice and steam in a Miele steamer at universal cooking temperature 100 °C for 5 minutes. Then leave to stand for 5-10 minutes.
In the meantime, heat the vegetable stock on the hob and infuse the saffron in it for a few minutes. Add the resulting saffron stock, salt, pepper, and chicken and shrimp to the rice and stir well a few times.
Cut 2 stalks of spring onion into rings, chop the garlic and place in an unperforated cooking dish. Place the cleaned mussels on top. Steam rice and mussels at the same time in Miele steamer at universal cooking temperature 100°C for 3 minutes. Stir the rice well with 2 tablespoons of olive oil and season with salt and pepper. Serve the rice pan with the mussels and chopped chives.
Preparation Tip:
If the consistency of the paella is too dry, you can stir the rice pan with the resulting clam stock to make it a little creamier.
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