Paella for Anne and Gerd

Ingredients for 6 servings:

• 500 ml olive oil for frying, heatable
• 500 g chicken thighs (chicken drumsticks)
• 500 g rabbit leg(s) or rabbit, cut up
• 800 g shrimp(s) (black tiger shrimp with shell), frozen
• 2 onions, diced
• 20 g salt
• 5 garlic cloves
• 50 g tomato paste
• 12 g sweet paprika powder
• 4 g spice mix (paella spice)
• 2 liters of chicken broth, hot, possibly more
• 750 g long grain rice or paella rice
• 500 g squid rings, frozen
• 750 g seafood mix, frozen
• 250 g mussels, frozen
• 500 g cockles, frozen
• 250 g clams, frozen
• 3 lemons

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 55 minutes

based on Juan, without vegetables

Heat the oil in a large, shallow pan, preferably a paella pan. Sear the chicken drumsticks until golden brown, then remove. Repeat with the rabbit legs. Briefly fry the shrimp until reddish brown, then remove. Fry the diced onions over low heat until translucent and add a little salt. Add the chopped garlic and tomato paste. Add the paprika, paella seasoning, and browned meat, and deglaze with hot chicken stock. Bring everything to a boil over high heat, distribute the rice evenly, and pour over the remaining stock. Let everything cook, stirring frequently to prevent it from sticking. If the paella becomes too dry, it’s a good idea to set aside a little more stock and add it as needed. After 5 minutes, add the squid rings and seafood mix, and season with salt again. After another 5 minutes, add the mussels. After another 5 minutes, check the consistency of the rice and the amount of salt, and adjust the seasoning if necessary. Once the rice is cooked, arrange the shrimp on top, turn off the heat, cover the pan with aluminum foil, and let the paella simmer for 10 minutes. Serve the paella on plates and garnish with lemon wedges or squeeze lemon juice over the shrimp. Enjoy!