Paella with Poularde

Ingredients

• 1000 g Poularde (1 Poularde)
• 2 red bell peppers
• 4 tomatoes
• 2 small onions
• 3 Garlic cloves
• 300 g peas (frozen)
• 400 g mussels
• 6 shrimp
• 1 tin saffron
• 500 g short-grain rice
• 1.25 l vegetable broth
• 1 lemon

Instructions

1. 1.

   Divide the Poularde into ten pieces. Preheat the oven to 200°C. Cut the bell peppers in half lengthwise, clean, and pat dry. Place them cut side down on a foil-lined tray and roast until the skins blister and brown. Let cool under cold water, peel off the skins carefully, and slice the flesh into strips.

2. 2.

   While the peppers roast, score the tomatoes crosswise with a knife, pour boiling water over them, peel, and dice the flesh. Peel and finely chop onions and garlic cloves. Thaw the frozen peas.

3. 3.

   Heat oil in a large pan (preferably a paella pan). Sear the Poularde pieces, shrimp, and mussels until golden on all sides and set aside. Add onions and garlic to the pan and sauté; add tomatoes. Cook until onions soften, then stir in saffron. Add rice and fry until translucent.

4. 4.

   Heat the broth and pour over the rice. Bring to a boil and simmer for 10 minutes. Arrange peppers and Poularde pieces atop the rice, simmer another 10 minutes, then add mussels and shrimp. Cover the pan with foil and bake at 180°C for 15 minutes. Slice the lemon into eighths and serve with the paella.