Paella

For the paella, first defrost the prawns, frutti di mare, mussels and peas.

Rinse and clean beans, cut into bite-sized pieces. Steam in salted water until not too soft, drain and drain.

Rinse chicken pieces under cold water, dry. Heat oil in a frying pan and fry chicken in it until golden brown.

Peel garlic and onions. Press garlic through a press. Cut onions into eighths lengthwise and separate the layers. Rinse and clean peppers, peel with a peeler. Cut flesh into fine strips. Preheat stove to 200 degrees (gas: level 3).

Put garlic, beans, poultry, onions, long grain rice and bay leaf in a large frying pan (32 cm ø).

Dilute stock with 1 l water. Mix clear soup with saffron, pour half. Cook the paella for 1/2 hour. Pour remaining clear soup gradually, stirring repeatedly to allow rice to absorb liquid.

Drain defrosting liquid from seafood, mussels and peas. Fold everything into the rice. Cover frying pan with aluminum foil, heat paella for another 20 minutes.

Rinse tomatoes, cut into quarters, removing stem ends. Remove paella from heat, remove foil. Increase stove heat to 225 °C (gas: level 4). Season paella with salt and pepper. Evenly distribute peppers and tomatoes decoratively on top, season with salt and pepper. Cook paella for another 10

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