- 1 kilogram potatoes (predominantly waxy)
- 1 chicken
- freshly ground pepper
- 8 tablespoons olive oil
- juice of 1 lemons
- ground paprika (sweet)
- 6 tomatoes
- 1 bunch scallions
- 100 grams (streaky, smoked) Bacon
- 300 grams peas
- Chicken broth (powdered instant)
- 1 kilogram mussels
- 200 grams shrimp (raw)
Wash potatoes and cook for 20 minutes in boiling salted water. Drain and peel. Rinse chicken, pat dry and divide with poultry shears in small serving pieces. Season with salt and pepper.
Heat 4 tablespoons of olive oil and fry chicken pieces on all sides. Drizzle with lemon juice. Season with a little paprika powder and turn in the pan.
Rinse tomatoes, cut into quarters and remove seeds. Cut tomatoes into strips. Rinse, trim and finely chop scallions. Slice potatoes and fry in remaining olive oil until crispy. Dice bacon into cubes and fry. Season potatoes with salt and pepper and dust lightly with paprika.
Place potatoes, chicken pieces, tomatoes, scallions and peas in a roasting pan. Pour in chicken broth. Mix everything together and season again. Bake in preheated oven at 200°C (gas mark 3-4, fan: 180°C) (approximately 400°F) and cook for 30 minutes.
Rinse mussels thoroughly under running cold water (throw away any open shells). Rinse shrimp under cold water. During the last 10 minutes of cooking, add mussels and shrimp into roasting pan. Mix in with a spatula.
Once mussels have opened, the potato paella is ready. Again season to taste and serve.