Paella

For the paella, trim the chicken fillet and cut into bite-sized pieces. Wash the bell bell pepper, remove the seeds and cut into cubes.

Wash the squid and cut into rings, wash and clean the mussels, also prepare the shrimps.

Wash and dice the tomatoes. Heat 1 tablespoon of olive oil and fry the chicken, shrimp, squid rings and mussels in it, one after the other, then remove from the pan and set aside.

In the same pan, heat another 1 tablespoon of olive oil and sauté the diced onion and chopped garlic, add the rice and pour in the soup.

Dissolve the saffron in 1 tablespoon of hot water and add to the rice. Do not cover the pan and let the rice simmer on low heat for about 20 minutes.

Keep stirring and add more soup if necessary. After half of the cooking time, add the fried chicken fillet and the squid rings and cook.

After another 5 minutes, add the diced tomatoes, chorizo strips, peas, mussels, shrimp and diced peppers, season with lime juice, salt and bell pepper and finish cooking.

Preparation Tip:

It is best to serve the paella in the pan in the middle of the table. This provides more conviviality and a little vacation feeling.

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