Spanish Style Fried Rice (Paella)

Peel onion and garlic and finely chop. Rinse vegetables. Trim zucchini, cut in half lengthwise and cut into slices. Cut bell pepper in half, remove seeds and ribs and cut into thin strips. Peel carrot, rinse celery and cut both into slices. Blanch tomatoes, rinse with cold water, peel, quarter, core and cut flesh into small cubes. Drain artichokes and cut into thin strips.

Peel chorizo ​​and cut into slices. Rinse meat, pat dry and cut into large pieces. Rinse prawns and mussels under cold water and pat dry on paper towels.

Heat 2 tablespoons oil in a large skillet (paella pan) and brown the meat on all sides. Remove meat, set aside and add remaining oil with the chorizo ​​to the pan. Sauté the vegetables, except the tomatoes and artichokes, and sauté the onion and garlic for 3-4 minutes turning occasionally. Add the rice and sauté until translucent and then pour in the wine. Cook until the wine is absorbed, pour in the broth, stir in the saffron and seaon everything with salt and pepper. Simmer about 15 minutes over medium heat.