Summary

Ingredients

• 4 small chicken leg (s)
• 1 onion (s) (vegetable onion)
• 2 cloves garlic
• 2 cup rice
• 1 green pepper (s)
• 1 beefsteak tomato (s)
• 5 tablespoon oil
• a bit salt
• 1 pinch saffron
• 1 liter poultry stock, hot
• 150 g peas, frozen
• 200 g prawns, frozen
• Cayenne pepper
• Flour

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Instructions

1. Divide the meat into three pieces each, removing the skin. Rinse, pat dry. Peel the onion and garlic, chop both. Clean and chop the pepper. Scald the tomato, peel and roughly dice. Heat the oil in a large, wide pan. Lightly salt and pepper the meat and dust with flour. Fry slowly all around in the oil. Push to the edge of the pan. Now sauté the onion and garlic in the middle of the pan until translucent. Scatter rice and sauté while turning. Add paprika and tomato and sauté briefly. Mix the saffron and some hot broth, pour in, mix everything. Gradually pour in about ½ l of the meat stock, stir every now and then. After 20 minutes, add the peas and prawns to the pan, stir in and pour in the rest of the broth. Bake the paella in a preheated oven at 200 degrees for about 15 minutes. Place the paella on the table while it is still sizzling. A Rioja wine tastes good with it.