My Paella Mixta

• Score the tomato crosswise at the base of the stem, scald for 30 seconds, peel, quarter lengthways, core and cut the pulp (only use this one) into pieces, set aside for the garnish. Cut the fish and chicken into bite-sized pieces. Brown the chicken in 3 tablespoons of olive oil. When the meat begins to take on color, fry the onion pieces and peppers cut into short strips, fry the garlic and chorizo ​​briefly at the end and stir in the rice, sauté until translucent. Deglaze with white wine and let it boil down a little. Top up with the stock, stir in the saffron, pimento and paella spices. Bring to the boil, stir and simmer gently for 10-12 minutes. Meanwhile, blanch the beans for 3 minutes and rinse under cold water.
• Now mix the fish, beans and mussels (or scampis or pulpo) into the paella and cook for another 8-10 minutes. Season with pepper. In the meantime, fry the prawns in the remaining olive oil in another pan.
• Garnish the finished paella with the lemon cut into wedges, the prawns, diced tomatoes and parsley. Enjoy your meal!

Remarks

• Paella was originally a poor people's meal to use leftovers, probably similar to our domestic stew. According to many statements from the Internet, the original version is probably with rabbit meat, the atypical tourist version, on the other hand, with seafood, and the mixture of fish and meat would probably not work at all. However, I find this mixture to be excellent. However, I did without the squid rings (tough, if not hot and briefly fried or simmered very long) as well as fresh mussels (the black of the shell enhances the appearance, but preparation = additional effort). Some recipes contain black olives and, for example, yellow corn (probably because of the color), which is, however, considered rather unsuitable in a paella. Since it was originally a matter of recycling leftovers, pretty much anything that tastes good is allowed - following the original idea. 😉