Preparation:
= Heat the oil in a big, deep, fire-proof pan or a special Paella-Pan (Diameter of 30-35 cm), add the chicken fillets and fry them till they are gold-brown for about 10 Minutes. Take them out of the pan and put them aside.
= Heat the oil in a big, deep, fire-proof pan or a special Paella-Pan (Diameter of 30-35 cm), add the chicken fillets and fry them till they are gold-brown for about 10 Minutes. Take them out of the pan and put them aside.
= Put the remaining meat and the remaining seafood on top and cover the pan with a lid. Fry it ofer a small heat or bake it in the oven at 160 centigrades (Gas Cooker: Level 1-2) for 30 minutes until the rice is soft and has absorbed the liquid completely. Remove all the mussels that have not opened.
= Do not stir the Paella during the braising, because this would make the fish fall apart. If the fluid has already been absorbed and the rice is not soft yet, add a little bit of water. Garnish with chopped fresh Parsley and serve immediately.
Bon Appetit!!! ¡¡¡Buen Provecho!!!
Note: Please do sort out all the mussels, that seem to be unusually heavy, because they could be full of sand.