Chicken Paella with Seafood

Ingredients

• 1 small chicken
• 6 tbsp Olive oil
• 1 onion (finely diced)
• 1 garlic clove (finely diced)
• 2 red bell peppers
• 2 Tomatoes
• Salt
• Pepper (freshly ground)
• 200 g paella rice
• 400 ml Poultry broth
• 1 bay leaf
• 1 can saffron strands
• 250 g mixed shrimp (pre‑cooked)
• 800 g mussels (e.g., clams, Venus shells)
• 100 g peas (frozen)

Instructions

1. 1.

   Wash the chicken, pat dry and cube it.

2. 2.

   Boil tomatoes, peel, quarter, seed and chop them small.

3. 3.

   Wash bell peppers, trim, deseed and cut into strips.

4. 4.

   Clean shrimp tails and mussels if necessary.

5. 5.

   Brown the meat in a large paella pan with hot oil slowly while stirring until golden brown. Add onion cubes and sauté briefly. Add minced garlic, pepper, tomatoes and peas. Cook together, season with salt and pepper.

6. 6.

   Sprinkle rice over the mixture, stir gently, then pour in broth along with bay leaf and saffron dissolved in a little water. From now on do not stir the paella further.

7. 7.

   Simmer uncovered over reduced heat for about 25‑30 minutes.

8. 8.

   Add seafood about 10 minutes before cooking time ends, letting it steam with the rice. Finally remove from heat, taste and serve. The liquid should be fully absorbed.