Paella
Ingredients
- Ingredients
- 1 small chicken (800 grams or approximately 2 pounds)
- 200 grams lean Pork
- 2 Rabbit leg
- 6 Tbsps olive oil
- onions (1 each, cut into cubes)
- garlic cloves (1 each, cut into cubes)
- Bell pepper (1 each, red and green)
- 2 Tomatoes
- 1 Tbsp Tomato paste
- salt
- freshly ground peppers
- 300 grams Long grain rice
- 250 milliliters hot water
- 1 bay leaf
- 1 sm can Saffron
- 150 grams frozen Squid ring
- Fish (150 grams or approximately 5 ounces, such as wolffish or monkfish, chopped)
- mussels and clam
- 4 Lobster crab tails (with shell)
- 100 grams Frozen pea
- 1 sm jar Artichoke hearts (quartered, 225 grams or approximately 8 ounces)
- ½ bunch chopped parsley
Preparation steps
Cut the chicken, pork and rabbit legs into portion-sized pieces.
Blanch the tomatoes in boiling water briefly, drain, peel and chop.
Rinse the peppers, remove the seeds and chop.
Brown the meat in a large skillet (paella pan) in hot oil. Add chopped onion and fry together briefly. Add the chopped garlic clove, vegetables and tomato puree. Stir everything and season with salt and pepper.
Sprinkle in the rice, pour in the water and add the bay leaf and saffron (dissolved in a little water).
Distribute the squid, chopped fish, the cleaned mussels and the prawns evenly over the rice and simmer for about 25-30 minutes. Shake the pan now and then. 5 minutes before the end of cooking, add the peas and quartered artichoke hearts. Garnish the paella with chopped parsley and serve in the pan.
