Paella

Ingredients

Directions

1. 1

   Defrost the shrimps at room temperature. Peel and chop the onion and garlic. Clean, wash and cut the peppers into rings. Wash the legs, dab dry and season with salt. Cut chorizo into slices. Drain chorizo in a large pan without fat until crispy, remove and drain on kitchen paper. Fry the legs in the frying fat for about 5 minutes while turning, remove. Rinse and drain the prawns.

2. 2

   Heat the oil in a large frying pan and sauté the onion and garlic. Add paprika and fry briefly. Add rice and deglaze with white wine, orange juice and chicken stock. Mix in shrimps and saffron. Season with salt, pepper, sugar and paprika. Spread chicken legs on the paella. Cover with foil, pressing the edge down. Cook the paella on a low heat for 20-25 minutes.

3. 3

   At the end of the cooking time, remove the foil, add the peas and chorizo and heat them up. Wash the parsley, dab dry and pluck the leaves from the stalks. Rinse lemon hot and cut into slices. Garnish paella with parsley and lemon wedges.