Paella

Cut the chicken and pork into cubes of about 2 cm. Remove the beard from the mussels with kitchen scissors and clean them under cold running water (open mussels that do not close when pressed with your finger must be discarded). Steam the mussels in a small amount of salted water until they open (be sure to remove any mussels that do not open!) Peel off the crab tails except for the caudal limb and remove the intestines. Clean crab tails under cold water. Peel and gut the calamari, remove the shell and rinse well under cold water. Then cut into not too narrow rings, putting the tentacles aside. Halve the peppers, remove the seeds and the stalk, cut into diamonds of about 2 cm. Cut the peeled and seeded tomatoes into sixes. In a special paella frying pan or possibly another large frying pan, sauté onion, garlic and long grain rice in olive oil until translucent. Pour in chicken broth, add the saffron threads. Add the meat cubes, the bell bell pepper and the tomatoes to the long grain rice form. Season with salt and pepper, bring to the boil briefly.

Add the bay spice and cook over a low heat with the lid on for about 20 minutes until soft (maybe add a little liquid). Lastly, evenly distribute the crab tails, calamari and tentacles, as well as the mussels in their shells on the long-grain rice and cook at gesch

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