Paella

Ingredients for 4 servings:

• 3 chicken thighs, with back part, split
• 1 bell pepper(s), red, diced
• 5 bell pepper(s) (spice), green, whole
• 2 onions, diced
• 3 cloves garlic, diced
• ½ can corn
• 200 g peas, frozen
• 1 bag of frozen seafood, approx. 250 g
• 200 g prawns
• 2 cans of saffron
• 1 lemon(s)
• olive oil
• Salt
• pepper
• Paprika powder
• 1 liter chicken broth
• 500 g rice (paella)
• white wine
• 150 g garlic sausage, Turkish, sliced

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

I prepare the paella in a paella pan on the grill. But it also works in a roasting pan on the stovetop, for example. Season the chicken pieces with salt and pepper and sprinkle with paprika. Heat the olive oil and fry the chicken pieces until crispy. Add the onions, garlic, corn, bell peppers, peas and sausage and sauté briefly. Then sprinkle in the rice, add the saffron and the chicken stock. Sauté for 20 minutes, stirring gently once. Meanwhile, fry the prawns in olive oil, deglaze with white wine, add the seafood and heat through. Add the prawns and seafood to the pan and mix gently. Cover the pan (e.g. with double foil), remove from the grill and let stand for 15 minutes. The mixture will stick slightly to the bottom of the pan, which is desirable. Serve with the lemon.