Paella a la valenciana

10 portions

50 g 10 150 g 150 g 50 g 200 g 20 g 100 g 200 g 500 g 100g 50 g 400 g 1.5 l 100 g 2 10

Olive oil Drumsticks Octopus or calamaris Monk fish cut in 4 cm cubes Chomizol (optional) Pork neck (optional) Chopped garlic Chopped onions Red and green pepper Spanish mussels (pre-cooked) Shrimps or prawns Grean peas Long or medium grain rice Chicken stock Pealed tomatos Salt, pepper and saffron Hard boiled eggs Black olives

1. 2. 3. 4. 5. 6. 7. 8. 9.

Heat olive oil in a paella pan. Saute seasoned chicken until golden brown. Add garlic onions pepper and continue sauteing on low heat. Add the rice and fry until translucent. Add stock and bring to boil. Season with salt, pepper and saffron. Cover and simmer for 10 min. Add fish and shrimps peas and the pre-cooked mussels of which one shell has been removed and continue simmering, preferably in the oven for another 10 mins. Garnish with hard boiled eggs and black olives.

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