Chicken paella

Ingredients for 4 servings:

• 1,200 g chicken
• 5 tbsp olive oil
• 500 g squid rings
• 2 onions, diced
• 1 clove(s) garlic, chopped
• 1 red bell pepper(s), cut into strips
• 1 bell pepper(s), green, cut into strips
• 600 g mussel(s), approx. 180 g mussel meat
• 500 g rice
• ½ liter meat broth
• 2 bags of saffron powder
• 10 olives, black
• 200 g peas
• some salt and pepper

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 55 minutes; Total time approx. 1 hour 30 minutes

Cut the chicken into 12 pieces, brown in olive oil, and set aside. One after the other, fry the squid rings, diced onion with chopped garlic, and strips of bell pepper. Meanwhile, cook the mussels in 1/4 liter of water for 5 minutes. Discard any mussels that have not opened. Briefly fry the rice in a pan while stirring, then add the stock and saffron and simmer for 10 minutes. Stir the remaining ingredients into the rice and season well with salt and pepper. Cover (with a lid or aluminum foil) and cook in a hot oven at 200°C (top/bottom heat) for 30 minutes, adding more liquid depending on the type of rice.