THE PAELLA

Ingredients:

• 6 chicken thighs

• poultry stock

• 1 onion

• 500g tomatoes

• 1 red pepper

• 1 green pepper

• 250g frozen peas

• 1 kg of mussels

• olive oil

• 300 to 400 g of special paella rice

• 12 langoustines

• 12 prawns

• 200g cleaned squid

• 150g chorizo

• 2 to 3 pods of saffron

• salt

• pepper

• 3 lemons

Technical phases of the recipe:

To make this recipe:

• Start by preparing all the ingredients  :

• Finely chop the onions,

• Slice the red peppers into thin sticks and do the same with the green peppers,

• After plunging the tomatoes into a pan of boiling water, peel them, cut them in half and deseed them. Cut the tomatoes into small cubes.

• In a paella pan, sauté the onions in olive oil. These should become translucent. Add red peppers, green peppers and sliced chorizo. Brown for a few more minutes, turning the contents regularly with a spatula and finally add the tomato in small cubes,

• Meanwhile, separately, brown the chicken thighs in a skillet. They should brown well on all sides. Add the rice to the vegetables. Mix to insert the rice into the fat at the bottom of the paella dish.

• Then, place the chicken thighs on top.

• Moisten with the hot white chicken stock. Add the peas, mussels, prawns, squid and finally the langoustines. Season with salt, pepper, saffron. Leave to cook over low heat, stirring occasionally so that the paella does not stick to the bottom of the container. If necessary, add a little chicken stock during cooking. Cook gently, covered with a sheet of parchment paper or a lid.

• After cooking, keep warm. Serve in the paella dish with half a lemon per person, cut into wolf teeth

NB  : Some people can also decide, depending on the quality of the rice, to first cook the rice separately with the chicken juice, then once the rice is cooked over very low heat, gradually pour into the mixture of chicken, mussels, shrimps, squid, langoustines and  vegetables