Paella with chorizo, prawns, chicken legs and olives

Ingredients for 4 servings:

• 300 g shrimp(s), frozen
• 1 onion(s)
• 2 cloves garlic
• 3 pointed peppers, red
• 800 g chicken drumstick(s), approx.
• Sea salt
• 200 g chorizo, in one piece
• 2 tbsp olive oil, approx.
• 200 g paella rice, approx.
• 150 ml white wine, dry, Spanish
• 200 ml orange juice
• 500 ml chicken broth
• 1 can of saffron threads (0.1 g)
• brown sugar
• Allspiceón de la Vera, picante
• 1 large tomato(s)
• 150 g peas, freshly shelled or frozen
• 1 handful of black olives, pitted, approx.
• 4 stalks of parsley, flat
• 1 lemon(s), untreated
• Black pepper, freshly ground
• Manchego, optional

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

Thaw the prawns. Peel the onion and garlic clove, and finely dice both. Rinse and trim the bell peppers, cut them lengthwise, remove the seeds, and cut them into strips. Pat the chicken drumsticks dry and season with sea salt. Slice the chorizo. Fry the chorizo ​​slices in a paellera or large pan without any fat until crispy. Then remove them and fry the chicken drumsticks in the fat for about 5 minutes until crispy all over. Then remove them too. Heat the olive oil in the paellera or pan and sauté the onions and garlic, making sure the garlic doesn’t brown! Add the bell peppers and fry briefly. Rinse the prawns, drain well, and pat dry. Add the paella rice to the pan and deglaze with white wine, orange juice, and chicken stock. Mix in the prawns and saffron threads and season with sea salt, sugar, and Pimentón de la Vera. Grate the tomato over the paella and arrange the chicken drumsticks on top of the paella. Cover the pan with aluminum foil, pressing down the edges, and cook the paella over low heat for about 20 to 25 minutes. Then remove the aluminum foil, add the peas, the fried chorizo ​​slices, and the olives, and heat through. Rinse the parsley, shake dry, and pluck the leaves from the stems. Cut the lemon into wedges. Season the paella with pepper and serve with the parsley leaves and lemon wedges. Serve with some freshly grated or shaved Manchego, if desired.