Paella

Ingredients

Chicken 1

Seafood cocktail 500 g

Salt

Ground black pepper

Paprika

Olive oil 4 tbsp

Onion 3

Garlic 4

Bell pepper 1 red

Tomato 250 g

Rice 250 g

Saffron

Sage

Olives 100 g

Lemon 1

Rinse the washed, cut chicken into portions, rub with salt, pepper, and ground paprika, mix with olive oil and a little lemon juice, and marinate for 2-3 hours.

In a preheated frying pan, fry the onion, garlic, and paprika. Add the chicken skin side down, then the seafood. Simmer over low heat, adding a little water if needed. When the meat and seafood are done, turn off the heat.

 Place the rice in a deep frying pan, pour in the broth, and bring to a boil. Dissolve the saffron in a small amount of water, pour it into the rice, and stir. Season the rice with salt to taste. Add the stewed chicken and seafood mixture to the rice.

Add the black olives and diced tomatoes. Stir. Bake this mixture in a preheated oven at 200ºC (400ºF) for about 8-10 minutes, until the rice is tender. Remove from the oven. Garnish with green peas and lemon slices, if desired.

Enjoy!