Paella

Ingredients for 4 servings:

• 12 m.-sized shrimp(s), raw
• 20 mussels
• 125 ml wine, dry Riesling
• 1 onion(s), red, chopped
• 125 ml olive oil
• 1 chicken breast fillet(s), cut into cubes
• 100 g squid(s) (rings)
• 100 g fish fillet(s), white (e.g. cod, monkfish) cut into cubes
• ½ small onion(s), finely chopped, additionally
• 50 g bacon, finely chopped
• 5 cloves garlic, crushed
• 1 bell pepper(s), red, finely chopped
• 1 tomato(s), peeled and chopped
• 100 g sausage, chorizo ​​or pepperoni sausage cut into thin slices
• 1 pinch of cayenne pepper
• 200 g long grain rice
• ¼ tsp saffron threads
• 500 ml chicken stock, hot
• 80 g peas, frozen
• 2 tbsp parsley, fresh, finely chopped
• Salt
• pepper

Instructions

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

Peel and devein the shrimp. Scrub the mussels with a brush and remove any beards. Discard any damaged mussels or any open ones that do not close after gentle tapping. Heat the wine and onions in a large saucepan. Add the mussels, cover, and cook over high heat for 4-5 minutes. Discard any unopened ones. Reserve the liquid. Heat half the oil in a frying pan. Pat the chicken breast dry and fry for 5 minutes until golden brown. Remove from the pan and set aside. Add the shrimp, squid rings, and fish to the pan and fry for 1 minute. Remove. Heat the remaining oil in the pan, add the additional onion, bacon, garlic, and bell pepper, and fry for 5 minutes until the onion is soft. Add the tomatoes, sausage, and cayenne pepper. Season to taste. Stir in the reserved cooking liquid, add the rice, and mix well. Mix the saffron threads with 125 ml of stock, then add the remaining stock to the rice and mix well. Simmer uncovered over low heat for 5 minutes without stirring. Place the peas, chicken, shrimp, squid rings and fish on the rice. Gently press them into the rice with a wooden spoon, cover and cook over low heat for 10-15 minutes until the rice is tender and the seafood is cooked. If the rice is not yet cooked, add a little more stock and simmer for a few minutes longer. Serve in deep plates, arrange the mussels on top and sprinkle with parsley.