Paella infused with cannabis

A paella is a traditional Spanish rice dish cooked in a pan. There are several variations of it. Today we want to present you a mixed and infused paelle with fish, seafood and chicken and hope you have fun recreating it and even more enjoying it. The cannabis dish is intended for the large paelle pan (about 6 people).

Ingredients:

  • 600 g chicken breast fillet, diced
  • 1 red bell pepper, in small cubes
  • 1 yellow bell bell pepper
  • 5 cloves of garlic very finely chopped
  • 500 g sepia tubes, cut into rings
  • 500 g fish fillet, e.g. pangasius fillet
  • 8 large prawns

 

  • 250 g rice (round or medium grain, preferably Bomba variety from Valencia)
  • 125 ml white wine, Riesling dry
  • 500 ml poultry stock
  • some saffron threads
  • 200 g frozen peas
  • 250 g frozen corn
  • 8 tablespoons infused cannabis olive oil
  • 2 red onions, finely diced
  • 500 g mussels (blue mussels)
  • 4 lemons, in wedges
  • Salt and pepper
  • possibly cayenne.pepper
  • 2 tablespoons chopped parsley
  • some lemon juice

 

This is how it's done:

  1. Cut the fish meat and chicken fillet into cubes (medium size). Cut the bell bell pepper and onion into small cubes, cut the sepia tubes into rings and crack the garlic.
  2. In a large paella pan (or normal pan) heat some olive oil, for this you can use olive oil not yet infused, and brown the chicken meat, then add the onion, peppers and garlic and fry until the onions are translucent.
  3. Now add the rice to the pan and sauté briefly. Then pour the chicken stock over it and add the saffron threads. The whole thing simmers away and is therefore reduced.
  4. Simmer the mussels in a little wine until they are all open (discard any that are still closed!).
  5. Fry the thin rings of turbine fish in a pan very hot and briefly on all sides, then do the same with the prawns and the pieces of fish. Set everything aside.
  6. After about 20 minutes, the rice is soft and all other ingredients can be added. Season the whole thing with spices (salt, pepper, etc.) to taste, add some lemon juice and the 8 tablespoons of cannabis olive oil and mix it in.
  7. Put aluminum foil over the pan and let the whole thing go through for 15 minutes.
  8. Finally, trap the mussels and lemon wedges around the edge of the paella pan.

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