Paella

Ingredients: 3 tbsp. (tablespoons) of Olive Oil 4 small fillets of chicken drumsticks, skinned, and cut into two long pieces 1 big Onion cut into slices 300 gr of long-corn Rice 3 skinned Tomatos, pips removed and chopped or 250 g of canned Tomatos, chopped up and drained 2 cloves of Garlic, mashed 550 ml of chicken broth or vegetable soup 300 g of blue mussels, cleaned 8 big raw Prawns 150 g of Salmon, Cod or Haddock, cut into pieces of 3 cm 90 g of Peas, deep-frozen 80 g of Chorizo (spanish dry sausage), as an alternative raw ham or smoked bacon, cut into fine strips of 5 mm 1 red pepper cut into slices 2 pinches of Saffron Salt and Pepper fresh Parsley, chopped, for Garnishing

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.