Paella

For the paella, season chicken drumsticks with pepper and salt, sauté in hot olive oil and roast in the oven at 160 °C for about 15 to 18 min. Peel and finely dice onion.

Peel shrimp, remove shells. Wash the snow peas and cut in half crosswise. Clean squid and cut into bite-sized pieces. Peel and finely chop garlic. Cut bell bell pepper in half, remove seeds and cut into small cubes. Wash mussels properly in cold water, remove beard. Cut lemons into slices.

Sauté onions in hot olive oil until translucent, add long grain rice and cook, deglaze with white wine, add saffron, pour vegetable stock and boil gently.

Put the mussels on top and cook. Stir the crab tails, squid rings, bell bell pepper, garlic and snow peas into the cooking long grain rice, pour in vegetable stock from time to time and steam until the rice has absorbed all the liquid.

Finally, sprinkle the chicken legs with fennel seeds and serve on the finished cooked paella with the lemon slices.

Our tip: Use high-quality olive oil for a particularly delicate taste!

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