Preparation: 1h30 Total time: 1h50
Ingredients (for 8 people) :
- 1 chicken
- 1 kg large Spanish mussels
- 500 g cuttlefish
- 8 langoustines
- 8 king prawns
- 3 onions
- 2 garlic cloves
- 200 g large green beans
- 2 green peppers
- 1 red bell pepper
- 4 tomatoes
- 200 g shelled peas
- 1 glass olive oil
- 2 g saffron
- 300 g paella rice (bomba)
- salt and pepper
- 1 large can chickpeas
Preparation:
Cut the chicken into small pieces and season.
Clean the mussels. Wash the cuttlefish and cut into strips.
Chop the onions, crush the garlic, cut the green beans into sticks and the peppers into strips. Peel, seed and crush the tomatoes.
Heat the oil in a paella pan over a high heat, brown the chicken pieces, drain and set aside.
In the same oil, sauté the onions and garlic. Let them brown. Remove. Keep them warm with the chicken pieces.
Still in the same oil, fry the cuttlefish for a few minutes.
Add the langoustines and gambas (cook for 3 to 4 minutes) and remove.
Fry the peppers, then the tomatoes.
Return all the ingredients to the paella dish: chicken, onions, garlic, peppers, tomatoes and cuttlefish. Moisten with 3 glasses of boiling water. Add the peas and green beans and cook for 20 minutes.
Add the saffron and rice, spreading it over the entire surface of the dish. Moisten with boiling water equal to twice the volume of the rice, season and add the chickpeas.
Arrange the mussels, langoustines and prawns on top.
Let the rice finish cooking without stirring. Once cooked, serve in the baking dish.