Pasta paella

Ingredients for 8 servings:

• 8 chicken legs or chicken parts
• 3 chorizo
• 8 prawns with shell
• 16 mussels
• 16 squid rings
• 3 bell peppers, colored
• 150 g beans, green, fresh or frozen
• 150 g peas, fresh or frozen
• 2 onions
• 3 garlic cloves
• 1 chili pepper(s), fresh, red
• 4 lemons, cut into quarters
• olive oil
• 960 g linguine
• 2 liters of chicken broth, possibly more
• 3 bags of saffron powder
• salt and pepper
• Paprika powder
• 1 can tomatoes, chopped

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

Season the chicken thighs or pieces with salt, pepper, and paprika. Brown well on both sides in a separate pan. Cut the chorizo ​​into small pieces. Chop the onions, deseeded chili pepper (otherwise it will be hot), and the deseeded peppers into very small cubes. Add olive oil to the paella pan until the bottom is covered. Light the two rings of the gas stove, reduce the heat to low, add all the vegetables, and sauté gently until tender. Add the seared chicken pieces and chorizo ​​pieces. Add the garlic and fry briefly. Add the canned tomatoes (I’ve had the best experience with chunky tomatoes) and mix well with the meat and vegetables. Fill the chicken stock to the brim and let it reduce slightly. Add the saffron and mix well. Season with salt if necessary, as the pasta needs to absorb the salt well. Break the pasta into small pieces, scatter them throughout the paella, and stir frequently. When cooking, make sure there is enough stock at the beginning; add more if necessary. After about 10 minutes, when the pasta should still be firm to the bite, add the shrimp, squid rings, and mussels. Reduce the heat, continue cooking, and add more stock occasionally. The paella is ready when the pasta has absorbed all the liquid and smells slightly burnt. In this case, this is actually desirable. The slight stickiness gives the paella a special aroma thanks to the saffron. Finally, I place the lemon quarters on top of the paella. Tip: You can also use rabbit instead of the chicken pieces.