4 servings

8 chicken legs or 800 g chicken thigh fillet
2-3 fresh chorizo sausages
4 dl water
2 dl white wine
1 chicken stock cube
1 yellow onion
3 garlic cloves
1 red pepper
1 g saffron (usually 2 bags)
2 tsp smoked paprika
400 g crushed tomatoes
2.5 dl ivory rice (round grain rice)
400-500 g pre-cooked mussels with shells
500 g shrimp with shells
2 dl frozen peas
Olive oil
Salt & pepper
1 lemon

Chop the onion.

Cut the pepper into cubes.

Peel the shrimp.

Place the shrimp shells in a saucepan with a little olive oil and sauté the shells for 3-4 minutes. Pour in water (5 dl) and boil for 10 minutes. Strain off the skins and add wine (2 dl) and stock (1 cube) to the stock. Bring to the boil and season with salt and pepper. Keep the stock warm.

Fry the chicken and chorizo sausages (whole) in olive oil until browned all around in a large frying pan. Set the chicken and sausage aside. Flatten the sausage.

Brown the yellow onion until it gets a little brown.

Add the garlic and paprika and fry for another minute or so.

Add the paprika, saffron and fry for half a minute.
Add the crushed tomato and mix. Let the sauce simmer on medium heat without a lid for about 15 minutes.

Add the chicken and sausage.

Rinse the rice in lukewarm water in a bowl for a few minutes and strain.

Turn the rice into the tomato sauce and stir for 15 seconds.

Pour about 5 dl of the stock into the pan. Save the rest.

Now you must not stir the pan, but only shake it.

Simmer on medium heat without a lid for 10 minutes. Shake the pan from time to time.

Thin with the remaining stock if necessary, so that the paella does not become too dry.

Carefully add the mussels and shrimp on top of the rice. Press down gently. Cook slowly for another 10 minutes without a lid.

Sprinkle over the peas and cover with a lid or aluminum foil and cook for another 10-15 minutes, until the rice is done. There should be a small core left inside the rice grains.

Let the paella rest for 5 minutes.

Top with lemon wedges.