Paella style Don Tomaso

The ideal dish for a summer party in the garden!

Ingredients for 10 people:

• 10 pcs, chicken thighs with drumsticks
• 20 pcs. Giant prawns 9-13 pcs.
• 1 kg. Vongole mussels
• 1 kg. Arroz Albufera D.O. Cotone
• ½ litre of extra virgin olive oil from Spain
• 1 whole garlic bulb
• 4-5 limes
• 400 gr, green beans
• 2 red peppers
• 1 yellow pepper
• 2 pcs. chilli peppers
• 1 gr saffron (Saffron Pistils)
• 2 litres chicken stock
• 5 dl. White wine
• Sea salt and pepper to taste

Preparation

Heat the paella pan outside over a medium heat or gas burner.

Fry the poultry well on both sides, after approx. 10 minutes add the vegetables and garlic and fry. Season with salt and pepper from the mills. After a further 15 minutes, add the mussels and prawns to the centre and sauté. After a further 5 minutes, add the rice and saffron threads. Mix it all together and leave to soften a little. After a further 5 minutes, deglaze with white wine and add approx. 1 litre of chicken stock. Reduce the heat considerably and leave to simmer. Add the rest of the stock at your own discretion, depending on the consistency. It is better to add more than too little.
The rice (arroz) needs about 15-20 minutes to swell.
Add the limes to the pan and serve.
En Guete!