4 Portions

• 1¾ cups rice
• 4 king prawns
• 4 crawfish
• 4 crab claws
• 4 large mussels
• 1 squid
• ½ chicken
• 7 oz pork ribs
• 3½ oz green beans
• 3½ oz peas
• 2 large green chili peppers
• 1 tomato
• 1 onion
• 2 garlic cloves
• 1 red bell pepper
• 2 lemons Fish broth
• Parsley
• saffron
• olive oil
• salt

Paella de peces


1. Firstly, clean the fish and cut the squid into rings. Then mince the meat, tomatoes, peppers and onion, chop the garlic and parsley and put both in a bowl with oil.

2. Next, fry all the shellfish in oil until they are pink and then put them aside. In a new pan, cook the meat on a high heat before adding the squid, chili peppers, onions, tomatoes and green beans.

3. Now simmer twice the amount of fish broth for 5 minutes and then add the rice, saffron and salt to it.

4. When the rice is half-cooked, you can add spread the peas, shellfish, and chili peppers around the pan and flavor everything with the garlic and parsley. Leave your paella to cook for another 10 minutes on a medium heat and let it cool slightly before serving. You can use the time to quarter the lemons and decorate your table.