Paella with saffron oil

Ingredients for 4 servings:

• 100g chorizo
• 1 vegetable onion(s)
• 1 bell pepper(s), red
• 100 g carrot(s)
• 200 g vine tomatoes, ripe
• 4 garlic cloves
• 100 g peas, frozen
• 6 tbsp olive oil
• 6 chicken drumsticks
• 1 tsp sweet paprika powder
• 1 pinch(s) of pepper
• 300 g paella rice
• 900 ml chicken stock
• 400 g mussels
• 180 g Black Tiger Shrimp
• 3 stalks of parsley, flat
• 1 small can of saffron threads
• 1 tsp sea salt

Instructions

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

with chicken, shrimp and mussels

Finely dice the chorizo, onion, bell pepper, carrot, and tomatoes. Chop the garlic. Defrost the peas. Heat the oil in a roasting pan or paella pan. Brown the chicken thighs all over until light brown. Season with paprika, salt, and pepper, and remove. Fry the chorizo ​​in the frying fat. Add the onion and garlic and fry for 2 minutes. Add the bell pepper and carrot. Season with salt and pepper and fry for 5 minutes. Add the tomatoes and fry for 2 minutes. Add the rice and fry briefly, stirring. Heat the chicken stock in a saucepan. Place the chicken thighs on top of the vegetable rice. Pour in the heated stock. Bring everything to a boil and simmer for 10 minutes over medium heat. Meanwhile, for the saffron oil, chop the parsley leaves and garlic. Finely grind the parsley and garlic in a mortar with the saffron, sea salt, and olive oil. Wash the mussels in standing cold water. Discard any open mussels. Place the mussels in the hot paella liquid and cook, covered, for 5 minutes. Remove any closed mussels. Arrange the prawns on top of the paella and cook, covered, for 5 minutes. Arrange the peas on top of the paella and cook, covered, for another 5 minutes. Drizzle the paella with the saffron oil. Let the paella rest, covered, on the turned-off stovetop, for 5 minutes.