Paella

Ingredients for 4 servings:

• 4 chicken drumsticks
• 200 g rabbit
• 2 squid(s)
• 6 mussels
• 100 g mussels (clams)
• 100 g squid(s) (cuttlefish)
• 8 langoustines or crayfish
• 2 onions, diced
• 100 g peas
• 2 garlic cloves
• 1 bell pepper(s), green, finely chopped
• 1 red bell pepper(s), half cut into small pieces, half cut into strips
• 1 small can of tomatoes
• 300 g rice
• 1 pinch(s) of saffron
• 1 lemon(s), cut into wedges
• 200 g shrimp(s)
• salt and pepper
• e.g. water, boiling

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

from a Spanish cooking class

Season the meat with salt and pepper. In the paella pan, fry the meat in oil until golden brown. Remove the meat. Brown the squid and cuttlefish, then remove. Brown the finely chopped bell peppers. Add the onion pieces. Return the meat to the pan and fry for 10 minutes, stirring constantly. Add the tomatoes and garlic and cook, stirring constantly, until all the liquid has evaporated. At the end of the cooking time, add the mussels, shrimp, squid, and cuttlefish. Add boiling water and cook for 20 minutes. Season with pepper and salt. Add the peas, saffron, and rice. Stir everything well. When it returns to a boil, reduce the heat to low and add more water if necessary. When half the liquid has evaporated, add the mussels and garnish with the sliced ​​bell peppers and langoustines. Once the paella has been garnished, do not stir it again. Cover with aluminum foil and finish cooking on the lowest heat or using the residual heat, garnish with lemon wedges and serve in the pan.