Paella Wok

Serves 3

Preparation 1 hour

• 150g white rice
• 1 small chicken cut into pieces
• 1/2 litre of mussels
• 1 squid
• 1 shallot
• 11/2 onion
• 1 red bell pepper
• 1/2 chorizo
• 2 garlic cloves
• 3 prawns
• 75g peas
• 2 pieces of saffron
• 1/2 lemon
• 1/2 chicken stock cube
• 1/2 glass of white wine
• olive oil
• 1 bouquet garni
• 1/2 chilli pepper
• salt, pepper

1. Peel and finely chop 1 shallot, 1 onion and the garlic cloves.
2. Brown the pieces of chicken, the onion, the shallot and the garlic.
3. Add the squid cut into rings, the red pepper cut into thin strips and the chorizo cut into fine slices.
4. Wash and clean the mussels. Put them in a bowl with a peeled onion cut into quarters and half a glass of white wine.
5. Cook in a separate pot or pan for approximately 5 minutes until the shells open.
6. Remove the mussels from the shells and reserve the juice.
7. Add the rice to the chicken. Dry fry for 2 minutes until brown.
8. Add the filtered juice from the mussels, the saffron and stock cube. Cover with water. Then add the salt, pepper, chilli pepper and bouquet garni. Simmer for approximately 35 minutes.
9. After the first 15 minutes of cooking, add the peas.
10. Boil the prawns in a saucepan and peel.
11. When cooking is finished, add the prawns and mussels on top of the paella.
12. Bon Appétit!