Paella

Heat the paella pan on the grill grate over the fire.

Rinse and drain the green beans. Rinse the peppers, cut in half, remove the seeds and cut into strips. Scald the tomatoes, peel, quarter and dice. Peel and finely chop the garlic.

Rinse the chicken legs, pat dry and chop each into 3 pieces. Season with salt and pepper. Fry in 2-3 tablespoons of oil for about 5 minutes until golden brown on all sides in the hot paella pan. Remove from the pan. Add the green beans with garlic and peppers into the pan, add 1-2 tablespoons of oil and sauté about 5 minutes. Add the meat back in with the tomatoes, saffron and rice. Mix well and season with salt and pepper. Pour in about 1 liter of hot water (approximately 1 quart).

Cook the paella about 25 minutes, pouring more water if necessary but not stirring. It should form a golden crust on the pan bottom.