Paella with Poultry

Ingredients

• 4 chicken thighs
• 200 g lean pork
• 1 small garlic sausage
• 1 onion
• 1 clove of garlic
• 3 small tomatoes
• paprika peppers (one small red, yellow & green each)
• 200 g long-grain rice
• 5 tbsp olive oil
• Salt
• Pepper
• 4 artichoke hearts (from jar)
• 300 ml meat broth (from jar)
• 100 ml White wine
• 0.5 tsp saffron
• 1 bay leaf
• 1 tsp thyme
• Lemon juice

Instructions

1. 1.

   Wash and pat dry the chicken thighs. Cut the meat into cubes, slice the sausage. Peel and finely chop the onion and garlic. Blanch the tomatoes in hot water, cool, peel, quarter and seed them. Halve the paprika peppers, wash and remove seeds. Cut into about 4 cm strips. Rinse the rice. Heat about 3 tbsp olive oil in a large pan and brown the chicken thighs for 15 minutes, add pork and cook for another 5 minutes. Remove the meat from the pan, set aside and season with salt. Add garlic, onion, paprika and drained artichokes to the pan and simmer for 5 minutes, then remove. Add remaining oil to the pan, add rice, sauté until translucent, pour in broth and wine, add saffron, bay leaf and thyme. Cover and cook the rice over low heat for 10 minutes, season with salt, pepper and lemon juice. Mix the meat, chicken, sausage and vegetables into the rice and continue cooking for another 10 minutes.