- 500 grams mussels (clams and mussels)
- 6 Chicken drumstick
- 3 garlic
- 2 onions
- 2 red Bell pepper
- 4 tablespoons olive oil
- 8 raw, unpeeled shrimp
- 300 grams fish fillets (such as bream)
- 300 grams Spanish short grain rice (or aborio)
- 750 milliliters Vegetable broth (instant)
- 1 small can Saffron
- 1 bay leaf
- 1 teaspoon mild ground paprika
- fresh parsley
Rinse mussels thoroughly. Rinse chicken and pat dry. Peel and chop garlic and onions. Rinse peppers, remove seeds and ribs and chop flesh.
Heat 2 tablespoons of oil in a paella pan. Sear chicken legs on all sides for about 10 minutes, then remove and set aside. Add mussels to pan and cook until they open. Discard any shells that have not opened, then remove and set aside. Add shrimp, onions, garlic and peppers to pan, then remove and set aside. Heat 2 more tablespoons of oil in the pan. Add fish and cook for about 1 minute over low heat, then remove and set aside.
Add rice to pan drippings. Heat up broth and add saffron to dissolve. Deglaze rice with broth and add bay leaf and paprika. Cover and simmer for about 20 minutes.
Preheat oven to 150°C (approximately 300°F). Return all prepared ingredients to pan and season with salt and pepper. Cover the pan and roast for about 15 minutes.
Remove, plate and serve garnished with parsley.