Summary

Ingredients

• 8 chicken leg (s) or chicken pieces
• 3 chorizo
• 8 prawns with shell
• 16 mussel (s)
• 16 squid rings
• 3 bell peppers, red, yellow, green
• 150 g beans, reen, fresh or frozen
• 150 g peas, fresh or frozen
• 2 onions)
• 3 clove (s) garlic
• 1 chilli pepper (s), fresh, red
• 4 lemon (s), cut into quarters
• olive oil
• 960 g linuine
• 2 liters chicken broth, possibly more
• 3 sachets saffron powder
• salt and pepper
• Paprika powder
• 1 can tomatoes, chunky

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Instructions

1. Season the chicken legs or parts with salt, pepper and paprika powder. Fry well on both sides in a separate pan. Cut the chorizo into small pieces. Onions, pitted chilli peppers, otherwise it will be spicy and cut the pitted peppers into very small cubes.
2. Pour the olive oil into the paella pan until the bottom is covered. Light the two rings on the gas stove, add a small flame, add all the vegetables and cook slowly until they are soft. Add the fried chicken pieces and chorizo pieces. Add the garlic and gently fry briefly. Add the canned tomato (I`ve had the best experience with chunky tomatoes) and mix well with the meat and vegetables. Fill up the chicken broth to the brim and let it boil down a little. Add the saffron and stir well. If necessary, season with salt, as the pasta should absorb salt well. Break the pasta into small pieces, distribute in the paella and stir frequently. When cooking, make sure that there is enough broth available, if necessary add some broth.
3. After about 10 minutes, the noodle should be more than firm to the bite, add the shrimp, squid rings and mussels. Reduce the heat, continue to cook and occasionally add more broth.
4. The paella is ready when the pasta has soaked up all of the liquid and it smells slightly burnt. Here it is even desired. The easy attachment gives the paella a special aroma thanks to the saffron.
5. Finally, I put the lemon quarters on top of the paella.
6. Tip: You can also use rabbits instead of the chicken pieces.