Paella Valenciana

Ingredients for 4 servings:

• 300 g chicken breast fillet(s), diced
• 250 g rabbit meat (fillet), diced
• 2 onions, chopped
• 2 garlic cloves, chopped
• 3 tomatoes, peeled, diced
• 4 prawns
• 8 scampi
• 400 g fish fillet(s), diced
• 400 g rice (short grain rice)
• 1 bell pepper(s), red, diced
• 500 ml chicken broth
• 200 g peas
• Salt
• pepper
• 8 lemon(s) – eighth
• olive oil
• Saffron

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

In a large roasting tin (which can be covered), fry the chicken cubes one after the other in hot oil for 5-10 minutes, then skim off the liquid into a bowl with a slotted spoon; then fry the rabbit cubes in the remaining oil for 5 minutes until crispy and add to the chicken cubes. Heat 3 tablespoons of olive oil in a small saucepan, sauté the onions and garlic, add the tomatoes and simmer for about 5 minutes until reduced to a puree. In the roasting tin, briefly fry the prawns, scampi and fish fillet one after the other, removing each one. In the same pan (important), lightly fry the rice with the diced bell peppers for about 5 minutes, stirring constantly. Add the tomato puree until almost all the liquid has evaporated, gradually add the chicken stock, season with salt and pepper, fold in the meat and fish cubes and the peas; add the saffron and cook with the lid closed for 10 minutes. Distribute the prawns and scampi over the paella and garnish with lemon wedges.