Paella

Rinse and peel the mussels, throwing away any that have opened. Rinse the shrimp and drain. Rinse tubes, pat dry and cut into rings. Rinse the chicken, pat dry and chop. Cut the sausage into slices. Peel the onion and garlic and finely chop. Rinse the peppers, cut in half, remove seeds and ribs and cut into strips. Thaw the peas.

Heat the oil in a paella pan and sauté the onions and garlic until translucent. Add the chicken and cook until golden brown, 1-2 minutes. Add the sausage and peppers and cook for 2-3 minutes while stirring. Add the rice, mix, sauté and pour in the wine. Season with salt and pepper. Pour in a little broth. Infuse for about 5 minutes, dissolve the saffron in 2 tablespoons of hot broth. Pour together with the remaining broth over the rice and cook for about 10 minutes.

Preheat the oven to 180°C.

Mix in the squid and peas. Cook more 5 minutes on the stove, shaking the pan occasionally.

Add broth if necessary and cook for 15 minutes further in the preheated oven, until the liquid is absorbed. During the last 5 minutes distribute the shrimp and mussels on the paella.