Paella

Ingredients

• 400 g paella rice
• Saffron
• Stock
• Shrimp and mussels
• Chicken pieces
• Peas and lemon

How to make it

1. Brown chicken and aromatics in a paella pan. Use medium-high heat to get color, then lower to medium so the inside cooks through without burning. Turn only when the first side has a firm golden crust.
2. Add rice, saffron and stock. Continue gently and check texture rather than only the clock; the dish is ready when the main ingredient is tender and well seasoned.
3. Arrange seafood and simmer without stirring. Start over medium-high heat until the water or broth is bubbling, then lower to medium or medium-low and cook gently for 10-25 minutes, depending on size, until tender but not falling apart.
4. Rest briefly and serve with lemon. Taste once more before serving. Add salt, acid, herbs or a spoon of sauce at the end while the dish is still hot.