Fideua

Ingredients for 8 servings:

• 500 g crabs (lobster crabs)
• 2 liters of water
• 1 chicken(s) (approx. 1 kg)
• 1 rabbit (approx. 1.2 kg)
• ½ liter of vinegar
• Salt and pepper from the mill
• 1 tbsp rosemary, chopped
• ¼ liter olive oil
• 3 bell pepper(s), red
• 3 bell peppers, green
• 3 onions
• 3 beefsteak tomatoes
• 2 garlic bulbs
• 1 kg pasta, uncooked (Fideos) or spaghetti broken into pieces
• 2 cans of saffron
• some turmeric
• 1 gr. can/n mussels with shells or frozen mussels
• 1 ½ liters of stock from the lobster crabs or fish stock

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

Pasta paella

Add the king prawns to 2 liters of boiling water and cook for about 5 minutes, then set aside. Skin the chicken. Rinse the rabbit and chicken, pat dry, and cut into pieces. Place the paella pan on the heat. Pour the vinegar into the pan and cook for 5 minutes (to clean the pan. Caution: Ventilate well in enclosed spaces, as the vinegar stings the eyes!). Meanwhile, mix the salt, pepper, and rosemary needles. Toss the meat in the vinegar. Drain the vinegar. Heat the oil in the pan. Brown the meat pieces all over in hot oil. Remove from the pan. Trim, wash, and dice the peppers. Peel and dice the onions. Dice the washed tomatoes. Add the diced peppers, onions, and tomatoes to the pan and sauté in the frying fat. Meanwhile, peel the garlic bulbs and press the cloves through a garlic press. Add the rabbit and chicken pieces to the pan with the vegetables, along with the crushed garlic and noodles. Sauté everything briefly and season with salt. Add the saffron and turmeric. Add about 1.5 liters of stock from the king prawns to the pan and simmer for 20 minutes. Add more stock if necessary. Stir occasionally while simmering. If the heat is too high, remove the pan from the heat briefly. Season the finished fideuá generously with salt and freshly ground pepper. Finally, spread the drained mussels and cooked king prawns on the fideuá and let it simmer briefly. We always use an electric multi-skillet for preparation, as the recipe quantities fit well in it. We also vary the meat and fish ingredients. For example, we sometimes use chicken fillets instead of chicken or add fish fillets like monkfish.