Ingredients
- 3 tablespoons olive oil
- 25g butter
- 10 large mussels
- 8 chicken drumsticks or thighs
- 500g fillet of pork, diced into small pieces
- 50g jambon, smoked (pieces)
- 200g deep red tomatoes
- 2 garlic cloves, finely chopped
- 1 onion, roughly chopped
- 1.5L water
- 500g long grain rice
- 200g chorizo
- 8 large crevettes
- 200g petit pois
- Parsley
- Freshly cracked black pepper
Directions
- In a paella pan heat the olive oil and butter.
- Add the chicken legs or thighs and cook until brown on both sides.
- Next add the pork pieces and jambon and continue to cook on medium heat.
- Whilst this is cooking, bring a pan of water to boil and cook the mussels for 10 minutes. Drain and set aside.
- Next wash the tomatoes and add them in a pan of boiling water for 2-3 minutes. Prick each tomato at least once when it is in the water.
- Rinse the tomatoes in cold water, then peel the skins.
- Cut the tomato into 4 wedges then under cold running water, remove its seeds. If you prefer you can skip this stage.
- Add the tomatoes and garlic to the paella pan. Stir into the meat pieces.
- Whilst this is cooking, cut your squid into small pieces and add to the paella.
- Add the chopped onions and 1.5L of water and simmer.
- Next add the rice. After 15 minutes, add the sliced chorizo and crevettes. Stir often to ensure that the rice does not stick to the bottom of the pan.
- Finally add the petit pois, freshly cracked black pepper and the parsley. When it is nearly done, add the mussels and cook for a few minutes.
