Spanish paella

Preparation time: 35 - 40 minutes

For 6-8 people

Ingredients

• 800 g long or short grain rice
• 1 pinch of saffron threads
• 6 chicken thighs, halved
• 1 piece of chorizo
• 16 shrimps
• 1 kg Bouchot mussels (blue mussels grown on ropes and nets)
• 1 onion
• 1 shallot
• 250 ml white wine
• 1 l chicken broth
• 500 g squid or squid, cut into strips
• 200 g frozen peas
• 6 artichoke hearts
• 1 lemon
• 1 bunch of green asparagus
• Olive oil to taste

• Peel and finely chop the shallot and onion. Peel and slice the asparagus.
• Wash the remaining vegetables. Dice the bell peppers, halve the artichoke hearts, and drizzle with lemon juice.
• Halve the chicken thighs.
• Stir the saffron into the chicken broth.
• Slice the chorizo ​​and fry on both sides without any oil or fat. Discard any remaining fat. Salt the chicken pieces and rub them with a little olive oil. Fry in a paella pan over medium heat for about 10 minutes.
• When the chicken pieces are lightly browned, add the bell peppers, onion, shallots, and artichoke hearts; sauté for 5 minutes (this is a low-heat cooking method that allows the ingredients to release moisture). Add the rice and sauté for another 3 minutes. Deglaze with white wine (this will dissolve the pan juices) and add the stock.
• Add the squid strips, close the grill lid, and simmer over low heat for about 10 minutes, at a temperature of approximately 160°C.
• Add mussels, peas and asparagus pieces and then cook for another 10 minutes.
• Grill the prawns “a la plancha” (on the contact grill plate) and place them on the paella.
• Let it rest for about 5 minutes.
• Meanwhile, check if the chicken is ready. Serve the paella on plates with a lemon wedge.

Chef's tip

The rice turns out particularly well if there is a fingertip more chicken broth in the pot than rice.