Paella for Big Mother's Day

Ingredients

For 12 servings

• •1200 g 1200 g Round rice
• •15 cl 15 cl Tuna marinated with olive oil
• •2 2 Yellow onion(s)
• •6 6 garlic pod(s)
• •2 2 Red pepper(s)
• •2 2 Trio of peppers
• •800 g 800 g Tomato crushed
• •2 c. à soupe 2 tablespoons smoked paprika
• •0.3 g 0.3 g Safran
• •300 cl 300 cl Poultry bud
• •25 cl 25 cl Dry white wine
• •6 6 Chicken legs
• •300 g 300 g Chorizo
• •600 g 600 g Small squid(s)
• •800 g 800 g Pink shrimp(s) not peeled
• •1200 g 1200 g Moulds of culhot
• •300 g 300 g Peas
• •3 3 Lemon(s)
• •1 1 boot(s) Flat parsley
• •Salt
• •Black pepper

Method

1. 1.Preheating
2. 2.Before starting the preparation, light your fire or outdoor stove over medium heat to heat the large paella stove. This step will allow all ingredients to cook optimally and avoid a drop in temperature when adding different foods.
3. 3.Preparation of ingredients
4. 4.Start by peeling and thinning onions and cloves. Wash, peel and cut the red peppers and the trio of peppers into strips. Cut the chorizo into thick slices, clean the small squid, rinse the mussels carefully and prepare the chicken thighs.
5. 5.Cooking meat and aromatics
6. 6.Soak the chicken legs in the hot pan with the tuna marinated with olive oil. Then add chorizo to release its flavors. Add the onions and garlic to make them sweat, then the peppers. Let it simmer until the vegetables become tender.
7. 7.Addition of tomatoes and spices
8. 8.Pour the crushed tomato into the pan and mix with smoked paprika and saffron. Season with salt, pepper according to your taste, then simmer the mixture for a few minutes so that the flavors develop and the sauce takes a beautiful colour consistency.
9. 9.Cooking rice
10. 10.Add the round rice evenly to the pan without stirring. Moisten with dry white wine and 300 cl of hot chicken broth. Divide the liquid well over the entire rice. Do not stir, let cook over medium heat to allow the paella to get its characteristic texture.
11. 11.Integration of fish and seafood
12. 12.Place small squid and unshelled shrimp on rice. Add the culhot mussels around the pan. Cover and simmer until mussels open and shrimps take a strong pink colour. Watch the cooking for everything to be well cooked.
13. 13.Finishing and dressing
14. 14.Sprinkle the peas on the paella at the end of the cooking. Set aside a few quarters of lemon on top. Sprinkle with chopped flat parsley. Check salt and pepper seasoning before serving directly in the large paella pan to keep the dish comfortable.
15. 15.Service
16. 16.Serve the paella well hot, accompanied by lemon quarters so that everyone can squeeze on their portion. Plan large plates and cutlery for all the ingredients. Do not hesitate to present the paella in the center of the table for a guaranteed festive effect.