Paella

• 300 grams of rice
• 350 grams of chicken breast
• 1 red pepper
• 1 green pepper
• 1 yellow pepper
• 2 tomatoes
• 4 cloves of garlic
• 1 onion
• 700 grams of mussels
• olive oil
• 150 grams of peas
• chicken stock
• 150 grams of prawns
• 70 grams of black olives
• salt, herbs and saffron.

Method

• 1. Boil the cleaned mussels until they open. Strain and preserve the stock.
• 2. Chop the chicken into small pieces and brown in two spoonfuls of olive oil.
• 3. Add the onion and cook for 2 minutes, adding little by little the chopped peppers, peeled tomatoes and peas. Remove from heat and leave for 8 minutes.
• 4. Crush the garlic cloves adding them and cooking for a further 2 minutes.
• 5. Fold in the rice, frying it for two minutes.
• 6. Mix the two stocks measuring it at twice the volume of the rice.
• 7. Add the boiling stock, the saffron, prawns and olives. Season and cook for three minutes at a high heat. Lower the heat and cook for a further 17 minutes. Leave to stand for 5 minutes and serve.