Paella Mixta à la Miesen

Ingredients for 4 servings:

• 4 garlic cloves
• 1 onion(s)
• 2 bell peppers, red
• 200g chorizo
• 2 chicken legs, approx. 200 g each
• 300 g pollock fillet(s)
• 10 shrimp(s)
• 300 g risotto rice or arroz bomba
• 100 g peas, frozen
• 2 tbsp tomato paste
• ½ bunch parsley
• 1 organic lemon(s)
• 400 ml fish stock
• 400 ml vegetable stock
• 4 tbsp olive oil
• 0.1 g saffron threads
• 0.1 g saffron, ground
• e.g. salt and pepper
• e.g. lemon juice
• n. B. Paprika powder, sweet
• e.g. curry powder

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 40 minutes

Peel and finely dice the onions and garlic. Wash and finely chop the bell peppers. Cut the chorizo ​​into bite-sized slices. Cut the lemon into 12 pieces. Debone the pollock and cut into bite-sized pieces, then season with salt, pepper, and lemon juice. Prepare the chicken thighs. To do this, separate the leg from the rest at the joint. At the top, separate the meat from the bone, but save the bones and add them to the stock later. Season the chicken with salt, pepper, paprika, and curry powder. Heat the fish and vegetable stock in a separate pot. Add the pollock fillet trimmings and bones or leftover chicken to the pot. Preheat the oven to 100°C (top/bottom heat). To fry the chicken, heat a shallow pan with a diameter of approximately 30-35 cm. Just before adding the chicken to the hot pan, add 2 tablespoons of olive oil to the pan and heat. Brown the chicken all over, then remove from the pan and place on a baking sheet. Place in the preheated oven to marinate. Fry the chorizo ​​in the pan until it is golden brown. Then add the onions, half of the garlic, and the bell pepper pieces and fry them. Put the saffron threads and ground saffron in a cup, pour in about 100 ml of the stock, and let it marinate. Once the vegetables are sautéed in the pan, add the tomato puree and sauté briefly. Then add the rice and sauté briefly. Deglaze with the stirred saffron stock. Gradually add more stock. Do not add all of the stock at once while the rice is simmering in the pan. It is better to add more stock whenever you notice that the liquid is evaporating. After about 10 minutes, add the fish and sauté it in the pan. Chop the parsley and add it to the paella along with the peas. In a separate pan, heat 2 tablespoons of olive oil and the rest of the garlic. Sear the prawns in the pan and cook until cooked (they will be added to the paella at the end). Continue cooking the paella, adding more liquid frequently until the rice has the desired bite and the paella has the desired consistency. Season to taste with salt, pepper, paprika, or lemon juice. Finally, add the chicken thighs and chicken pieces to the paella, arrange the prawns and lemons decoratively on top of the paella, and serve in the pan.