Paella with Assorted Meats, Spicy Sausage and Seafood
- 300 grams mussels
- 150 milliliters dry white wine
- 4 Chicken legs
- 200 grams Pork (such as the neck)
- 2 yellow onion
- 2 garlic cloves
- 150 grams shrimp
- 100 grams crayfish (peeled)
- 1 red Bell pepper
- 1 green Bell pepper
- 4 Tbsps olive oil
- 200 grams Chorizo
- 300 grams short grain rice
- 1 l Chicken broth
- 1 sm can Saffron
- 100 grams frozen Peas
Rinse and debeard the mussels thoroughly. Bring the wine to a boil in a pot and pour in the mussels. Cover and cook for 6-8 minutes until the mussels have opened.
Preheat the oven to 160°C (approximately 325°F) convection.
Discard any unopened shells and remove mussel from the liquid. Rinse the pork, pat dry and chop. Peel the onions and garlic and coarsely chop. Rinse the shrimp and pat dry. Cut the bell peppers in half, remove seeds, rinse and coarsely chop. Heat the olive oil in a large, deep frying pan and saute the chicken briefly in 2 tablespoons oil. Remove from pan and saute sliced sausage with pork briefly. Remove pork and saute the rice, onions and garlic in the remaining oil. Deglaze with the broth and mix in the saffron, peas and bell peppers.
Place the chicken on top and bake in preheated oven about 30 minutes until the rice has absorbed the liquid but is still al dente. Add additional liquid, if necessary. During the last 10 minutes of cooking, add the remaining ingredients to the rice and mix in. Season with salt and pepper at the end of cooking and serve.