Paella Valenciana

Ingredients for 6 servings:

• 100 g pork fillet(s)
• 200 g lamb from the leg
• 500 g seafood, frozen
• 400 g mussels
• 1 bell pepper(s), red
• 125 ml olive oil
• 4 garlic cloves
• 1 kg chicken breast
• 1 vegetable onion(s)
• 400 g short grain rice, Spanish or Italian Arborio
• 200 g peas, frozen
• 2 tomatoes, diced
• 800 g fish fillet(s)
• 1 tbsp tomato puree
• ¾ liter meat broth
• Salt and pepper freshly ground
• 2 pinches of saffron
• 10 scampi or king prawns, frozen
• 2 lemons

Instructions

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

With pork fillet and lamb

Thaw the seafood, scampi, and peas. Wash and debeard the mussels. Cut the pork fillet, chicken, and lamb into 2-3 cm cubes. Cut the bell peppers into strips. Peel and halve two garlic cloves. Finely chop the onion and the remaining garlic cloves. Heat the olive oil in a large paella pan and briefly fry the two halved garlic cloves, then remove. Brown the pork, chicken, and lamb over medium heat. Add the onion and garlic to the pan with the bell peppers and cook for about 5 minutes. Add the rice and cook until translucent. Mix in the seafood and diced fish. Add the peas, tomatoes, and tomato paste, then add the stock after 3 minutes. Season with salt, pepper, and saffron. Place the scampi and mussels on top of the rice. Cook the paella for about 15 minutes. It’s important not to stir at this point, but simply shake the pan gently every now and then. The rice shouldn’t overcook. It should be dry and al dente. Garnish with lemon wedges and serve in the pan.