Paella with Various Meats, Spicy Sausage and Seafood

Ingredients

• 300 g mussels
• 150 ml dry white wine
• 4 chicken drumsticks
• 200 g pork (e.g., neck)
• 2 vegetable onions
• 2 Garlic cloves
• 150 g scampi (ready to cook)
• 100 g crab tail (pre‑shucked, ready to cook)
• 1 red bell pepper
• 1 green bell pepper
• 4 tbsp olive oil
• 200 g chorizo
• 300 g short‑grain rice
• 1 l poultry broth
• 1 can saffron strands
• 100 g peas (frozen)
• Salt
• Pepper

Instructions

1. 1.

   Wash and clean the mussels thoroughly. Bring the wine to a boil and add the mussels. Cover and steam for 6–8 minutes until they open.

2. 2.

   Preheat the oven to 160 °C fan.

3. 3.

   Discard closed mussels and remove everything from the broth. Wash, pat dry and cube the meat. Peel and roughly chop the onion and garlic. Rinse and pat dry the scampi. Halve the bell peppers, remove seeds, wash and roughly cut. Heat olive oil in a large, deep pan and quickly sear the chicken drumsticks in 2 tbsp of oil. Remove and briefly sear sliced sausage with the pork. Take them out and sauté the rice, onions and garlic in the remaining oil. Deglaze with broth, then stir in saffron, peas and bell peppers.

4. 4.

   Place the chicken back on top and bake in the preheated oven for about 30 minutes until the rice has absorbed the liquid but still has bite. Add a little more liquid if needed. During the last 10 minutes mix all remaining ingredients into the rice and cook together. Finish with salt and pepper to taste and serve.