Updated: Jan 4
Chicken ( wings and legs 6 of each )
mussels (0.30 Lbs)
Chorizo ( 1 )
Peas (0.20 lbs)
Shrimp or lobster (0.35 lbs)
Artichoke (0.15 lbs)
White wine (25 Cl)
Cook the rice in boiling water with 1 cubic Knorr for about 10 minutes, it should be still stern when you stop cooking it. Drain it and reserve.
Cook the chicken in the hot olive oil, with 1 onions and the crushed garlic sliced fine; add salt and pepper.
In the paella pan, heat 1 spoon of olive oil and fry the pepper strips.
Add the seafood, and let it come back until all is well reduced.
Add 2 teaspoons of paella spice mixture and the chicken.
Pour the white wine, and cook everything under cover and over low heat until the whole has taken a nice red-orange color.
Add the rice, mix well, and finish cooking the rice over low heat.