Ingredients (4 servings):
1 big onion
2 garlic cloves
4 chicken tights
200 g green peas
1 package frozen seafood
Some prawns
4 pieces white fish
300 g rice
1 liter chicken stock
2 tbsp. tomato paste
1 tsp paprika powder
Olive oil
Saffron
Salt and pepper
2 lemons
parsley
Preparation:
Peel and chop the onion and the garlic.
Heat some olive oil in a deep pan. Fry the chicken until brown. Reserve.
Add the seafood and the prawns to the pan and fry them. Then take out of the pan.
Fry the onion and the garlic until translucent then add the still uncooked rice.
Fry briefly and quickly pour in the chicken stock.
Add the chicken tights.
Add the salt, pepper, saffron, paprika and tomato paste and let simmer for about 10 minutes.
Add the peas and the fish.
Continue simmering for additional 10 minutes (until the stock completely disappeared).
Season with the juice of 1 lemon, salt and pepper.
Add the prawns and the seafood on top of the paella. Decorate with the second lemon cut in wedges and parsley.
