Paella

Ingredients for 5 servings:

• 4 turkey legs (chicken thighs), cut into upper and lower legs (approx. 180 g each)
• 4 large prawns, unpeeled, rinsed, patted dry
• ½ tsp salt
• ¼ tsp pepper
• ¼ tsp paprika powder
• n. B. olive oil for frying
• 1 onion(s), chopped
• 2 garlic cloves, squeezed
• 1 pepper, red, peeled, cut into strips
• 300 g Spanish rice (e.g. Bomba, Vialone or Creole)
• 1 dl white wine
• 8 dl bouillon (chicken bouillon), strong, hot
• 2 bags of saffron
• ½ tsp paprika powder, hot
• 150 g squid(s), fresh or frozen, thawed
• 3 tomatoes, pitted, diced
• 200 g peas (frozen)
• some olives, black
• 8 mussels (clams)
• 8 mussels
• 1 lemon(s), sliced

Instructions

Working time approx. 1 hour 20 minutes; Total time approx. 1 hour 20 minutes

Season the chicken and prawns. Heat the oil in a paella pan or large frying pan. Reduce the heat, fry the chicken for about 15 minutes, then remove. Fry the prawns for about 4 minutes, remove, and set aside. Blot up the cooking fat with kitchen paper. Sauté the onion, garlic, and chili peppers. Add the rice and cook, stirring, until translucent. Pour in the wine, reduce slightly, and return the chicken. Add the stock, saffron, and paprika; mix; cover and simmer over low heat for about 20 minutes. Stir thoroughly 1-2 times. Mix in the squid, tomatoes, peas, and olives; season. Brush the mussels under running water, discarding any open mussels. Add the mussels, cover, and simmer over medium heat for about 10 minutes. Discard any mussels that have not opened. Place the prawns on the paella. Cover and let stand on the turned-off plate for about 5 minutes. Garnish with lemon slices.