Paella

Ingredients for 6 servings:

• 600 g chicken leg(s) or breast
• ½ rabbit, as desired
• 300 g pork fillet(s)
• 8 large prawns
• 2 bell peppers, red
• 4 large tomatoes
• 2 onions
• 1 clove(s) garlic
• some olive oil
• salt and pepper
• 300 g short grain rice, Spanish
• 0.1 g saffron
• 1 liter of broth
• 250 g peas, frozen
• 300 g white beans (jar)
• 300 g cockles or mussels, frozen, pre-cooked
• 2 lemons

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Halve the chicken legs at the joint and cut into pieces. Bone the rabbit and portion it equally. Roughly dice the pork fillet, clean the prawns. Clean the peppers, quarter them, and roughly chop them. Remove the stems and dice the tomatoes. Peel the onion and garlic and dice them. Heat a little olive oil in a pan and fry the various meats until well browned. Add the onions and garlic and fry, then add the paprika and then the tomatoes. Season with salt and pepper. Add the rice and saffron to the pan, deglaze everything with 2/3 of the stock, and let it reduce slightly. Add the peas and white beans and reduce the heat slightly. If the liquid has completely evaporated, add a little more stock. After about 15 minutes, add the prawns and mussels. It looks particularly decorative if you arrange the prawns and mussels alternately in a ring on the rice pan. Cook everything again for about five minutes with the lid closed, then turn off the heat. Cut the lemons into eighths and serve with the meal.