Paella

Remove the skin from the chicken legs and cut the legs at the joint. Cut. Season with salt and pepper. Cut pork tenderloin into 1/2 cm thick slices, garlic and onion into fine cubes.

Cut peppers into quarters, remove seeds, peel and cut diagonally into strips.

Heat four tablespoons of olive oil in a large frying pan and sear the pork fish in it. Season with salt and pepper and transfer to a platter. Heat another two tablespoons of oil in the frying pan, roast the peppers in it for two minutes and add to the pork fish. Heat the remaining oil in the frying pan, fry the chicken pieces in it over medium heat until golden brown all over and remove from the frying pan. Add garlic, onion and long grain rice to the frying pan and sauté briefly until translucent.

3. Boil clear soup with the saffron. Add half of the clear soup and the chicken pieces to the long grain rice form. Cook in the heated oven on the middle shelf at 200 °C gas 3, convection oven 180 °C for 20-25 min.

In the meantime, rinse and clean the mussels thoroughly. Remove open mussels. Rinse the crayfish tails. Mix meat, peppers and peas into the long grain rice. Pour remaining hot clear soup, place crab tails and mussels on top of long grain rice. Cook in the stove for another 15 min.

Cut lemons into wedges. Remove unopened mussels. Serve the paella with the lemon wedges.

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