Paella with fish, meat, poultry and seafood

Ingredients for 6 servings:

• 6 chicken thighs
• 1 rabbit, minced (alternatively lamb)
• 300 g pork, in bite-sized pieces
• 200 g salami (pepper)
• 200 g squid(s), in rings
• 18 shrimp(s)
• 30 mussels (frozen) or cook in vegetable stock beforehand
• 1 pack of seafood (mussels, snails…), frozen
• 200 g bell pepper(s), red and green, diced
• 250 g fish fillet(s) (sole / redfish), cut into bite-sized
• 250 g tomatoes, skinned, pitted, filleted
• 150 g peas, green (frozen)
• 150 g green beans (frozen)
• 400 g rice (short grain rice)
• 4 cloves garlic, finely chopped
• ½ liter chicken stock
• 1 liter chicken broth
• 125 ml white wine
• 2 onions, finely chopped
• Parsley, finely chopped
• olive oil
• Paprika paste
• Salt and pepper, white
• lemon(s)
• butter
• Saffron threads

Instructions

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

Heat olive oil in a large pan, season the chicken drumsticks lightly with salt, and sauté for about 10 minutes. Add the pork and rabbit, cook for about 5 minutes, and season with a little salt. Remove the meat from the pan and keep warm. To garnish, brown 6 prawns in the pan. Briefly fry the fish fillet and remove from the pan. Lightly sauté the onion and garlic in olive oil. Add the bell peppers, then the tomatoes, and sauté. Add the rice and stir until translucent. Add the paprika and saffron. Deglaze with the wine and continue stirring until the rice has completely absorbed the wine. Continue adding the stock, followed by the broth, until the rice is just covered. Allow the liquid to absorb, then top up with broth. After 10 minutes, stir in the peas, green beans, prawns, squid, mussels, and seafood and cook for another 5-10 minutes. Season with salt and pepper to taste. Just before serving, fold or arrange the remaining ingredients into the rice; do not stir again. Top with a few knobs of butter. Garnish with chicken drumsticks, shrimp, parsley, and lemon.