Paella with Poultry And

Pepper a. D.Mühle Yield: Black olives outside Olives n

1. carve the chicken into 6 to 8 pieces. Heat half of the olive oil in a paella pan (28 cm ø) and roast the chicken pieces in it for about 15 minutes, then remove from the pan. Blanch the cleaned Frutti di Mare in enough boiling salted water for 4 minutes, remove. Rinse the long grain rice in a hair sieve and simmer in salted water for ten minutes, drain. Remove the skin from the onion, rinse and clean the peppers. Chop both and sauté in the second half of the olive oil. Peel just under half of the garlic, press through a press and add. 4. add chicken pieces, the remaining unpeeled peas, garlic cloves, squid rings and crab tails and season heartily with salt and pepper. Stir in the long-grain rice, and evenly distribute the mussels on top. Heat the clear soup, let the saffron melt in it and fill the frying pan to the brim with it. let it bubble up and simmer for ten minutes with the lid closed on a gentle heat. Pour in a little clear soup if necessary. 6. rinse the lemons and cut into quarters. Serve the paella garnished with the lemon quarters and olives.

Cooking time 30 min.

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