Chicken Seafood Paella
- 1 small chicken
- 400 grams White fish (fillet)
- 500 grams mussels
- 2 onions
- 2 garlic cloves
- 4 tomatoes
- ½ stalk Leeks
- 5 tablespoons olive oil
- 400 grams Paella rice
- 150 milliliters dry white wine
- freshly ground peppers
- 1 bay leaf
- 1 teaspoon ground paprika
- 1 small can Saffron
- 500 milliliters Chicken broth
- 200 grams Shrimp tail
- 4 whole shrimp
- 1 tablespoon freshly chopped parsley
- 50 grams black Olives (pitted)
Rinse the chicken under running water, pat dry and separate into 8 parts, removing the breast bone. Rinse the fish fillet, pat dry and cut into strips. Rinse and de-beard the mussels. Remove half of the mussels from shells and reserve the rest intact to garnish. Peel the onions and chop finely. Crush the garlic cloves. Rinse the tomatoes, remove the stems, quarter, remove seeds and cut into strips. Rinse, trim and chop the leek. Heat oil in a large paella pan and sauté the onion with the garlic until translucent. Add the chicken pieces and fry until golden. Add leek and 2/3 of the tomatoes and fry for 5 minutes. Add the rice and fry for a few minutes while stirring until the grains shine and look slightly translucent. Pour in the wine. Season with salt, pepper, bay leaf and paprika. Allow the saffron to soften in 2 tablespoons of hot broth. Pour saffron and remaining broth over the ingredients and cook about 10 minutes.
Preheat the oven to 180°C / 350°F.
Add the fish, shrimp tails, whole shrimp and mussel meat. Put pan in the oven and cook 10 minutes, shaking the pan from time to time. If necessary, add broth and continue to cook in the oven until the liquid is absorbed, another 15 minutes. In the last 5 minutes, add the remaining tomatoes, olives and the mussels in the shell. Remove from oven and serve sprinkled with parsley.