Spring paella with chicken, fish, shrimp and green asparagus

Ingredients for 6 servings:

• 2 cloves garlic
• 400 g chicken breast fillet(s)
• 2 bay leaves
• 1 tsp thyme
• 1 bunch spring onion(s), in rings (green and white separated)
• 1 m.-sized onion(s)
• 1 gr. can/n beans, white
• 125 g peas
• 0.3 g saffron threads
• 1 tsp paprika powder
• 1 can tomato(s), (tomato frito)
• 600 g rice (short grain rice – Bomba)
• 200 ml white wine, dry
• e.g. chicken stock or vegetable stock
• 2 tbsp parsley
• 250 g mussels
• 250 g shrimp
• 250 g fish fillet(s), from monkfish, in larger cubes
• 400 g asparagus
• 1 medium-sized lemon(s), organic
• 150 ml olive oil
• 2 small bell peppers
• 1 small piri-piri
• 1 shot of dry sherry
• n. B. water

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 25 minutes

Make a stock with the vegetable trimmings, including the browned onion skins and, if using, the shrimp shells. To do this, just cover everything with water in a medium-sized saucepan and simmer with the lid on for 20 minutes. Season the fish cubes with salt and pepper, add the juice of half a lemon, and chill. In a large pan (34 cm paella pan), gently heat a sufficient amount of olive oil and let the garlic cook briefly. Then, cook the chicken for about 5-6 minutes until browned on all sides. Add the bay leaves and thyme and cook over moderate heat for 1-2 minutes. Add the white parts of the spring onions, the onion, the bell pepper, and the chili, stirring occasionally. When the onions are translucent, add the white beans and peas and a handful of the green parts of the leeks. Continue to sauté over moderate heat. Meanwhile, drain the prepared vegetable stock, keep it hot but not boiling, and dissolve the saffron threads in it. If necessary, add more stock to the required total of one liter. Season with salt, pepper, sugar, and perhaps a dash of sherry. Add paprika to the paella and sauté briefly, then add the wine and tomatoes. Now sprinkle in the rice and mix well, sautéing briefly. Add the stock, followed by the parsley, and continue to simmer. Then add the mussels, shrimp, and fish cubes evenly; do not stir again. Finally, arrange the asparagus on top in a sunburst pattern, heads facing outward, so that the stalks are sufficiently covered in liquid. Cook over low heat until done; do not stir; just shake the pan (otherwise it will burn easily). Add more liquid if necessary. The consistency should be no more than as runny as a risotto. Once the liquid has been absorbed and the asparagus is cooked (after about 30 minutes for Bomba rice), serve with the remaining lemon wedges and some leek greens. Serve with a cool, dry Spanish rosé wine.