Paella with shellfish and chicken:

Paella with shellfish and chicken:

400 gr. risotto rice
600 gr. Chicken breast fillets
300 g. Tiger prawns
300 g. mixed shellfish (e.g. mussels, squid)
2 garlic cloves
1 red pepper
3 tomatoes
4 artichoke hearts
150 gr. peas
½ vegetable stock cube
3-4 saffron threads
Sea salt and pepper
2 tbsp. freshly chopped parsley
Olive oil

All ingredients should be cleaned and cut into the desired pieces - if you are using fresh mussels, these should also be steamed first. If you are using raw king prawns, these should be cooked first and then removed from the pan
Put the paella pan on medium heat and add some olive oil. Fry the chicken pieces with the garlic and add the peppers and tomatoes. Let this simmer for a few minutes. Add about 1 litre of water, the stock cube and the saffron. When it boils, add the rice and let the dish simmer for about 10-12 minutes. Remember to stir the dish a few times. Add all your shellfish, peas and artichoke hearts to the dish and heat for about 10 minutes. Season to taste with salt and pepper.

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