Paella Valenciana

Ingredients for 6 servings:

• 750 g chicken
• 600 g rabbit meat
• 200 g pork
• 100 g squid rings
• 12 mussels, ready to cook
• 4 lobster(s), ready to cook
• 250 g shrimp(s), ready to cook
• 500 g paella rice
• 6 artichoke hearts, from the can
• 4 tomatoes, quartered
• 100 g peas, frozen
• 100 g beans, green, frozen
• 1 bell pepper(s), red
• 1 bulb(s) garlic, halved crosswise
• 1 lemon(s)
• 2 sprigs parsley, chopped
• 8 saffron threads
• 5 g sweet paprika powder
• 150 ml olive oil, fine
• 2 liters of water
• Salt
• pepper

Instructions

Working time approx. 30 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 25 minutes

Cut the meat into small pieces. Finely chop the tomatoes. Heat the oil in a pan over the heat. When the oil is hot, add the meat and cook over medium heat until the meat is nice and golden. Clean the vegetables. Cut the peppers into strips. Add the vegetables to the meat and cook. Add the rice and water and increase the heat to high. Add the mussels, crayfish, shrimp, squid rings, tomatoes, garlic, paprika, parsley, saffron, salt, and pepper. Gradually reduce the heat to prevent the rice from burning. Taste the rice and check that it is grainy and not overcooked. Cook the paella for another 10 minutes without stirring too vigorously. Remove from the heat and let stand for 10 minutes. To serve, garnish the paella with the sliced ​​lemon.