Name: Paella II
Prep time: 15 min
Cook time: 15 min
Yield: 10
Ingredients: Mussels, cleaned and debearded - 20; Shrimp - 10 large; Squid, cleaned and sliced into rings - 2 large; Olive oil - 2 tablespoons; Boneless, skinless chicken pieces cut into chunks - 2 pounds; Garlic, chopped - 3 cloves; Red bell pepper, sliced - 1; Tomatoes, cubed - 2; Long-grain white rice - 3 cups; Saffron - 1 pinch; Paprika - 1 teaspoon; Green peas - 1 cup

Ingredients for - Paella II

1. Mussels, cleaned and debearded 20

2. Shrimp 10 large

3. Squid, cleaned and sliced into rings 2 large

4. Olive oil 2 tablespoons

5. Boneless, skinless chicken pieces cut into chunks 2 pounds

6. Garlic, chopped 3 cloves

7. Red bell pepper, sliced 1

8. Tomatoes, cubed 2

9. Long-grain white rice 3 cups

10. Saffron 1 pinch

11. Paprika 1 teaspoon

12. Green peas 1 cup

How to cook deliciously - Paella II

1 . Stage

In a pot of lightly salted water, boil the mussels until they open. Drain, and discard unopened mussels. In a separate pot of lightly salted water, boil the prawns and squid until opaque, 3 to 4 minutes. Drain, reserving liquid.

2 . Stage

Heat olive oil in a large skillet. Place chicken pieces in the skillet, fry them until they are golden brown. Remove the chicken pieces from the skillet and set aside.

3 . Stage

Place garlic, peppers and tomato cubes into the skillet that the chicken was just removed from. Fry the vegetables until they soften.

4 . Stage

Bring the fish stock and 3 cups salted water to a boil and mix in 3 cups rice, saffron and paprika. Bring to a boil again. Cover, reduce heat and simmer for 50 minutes or until rice is tender.

5 . Stage

Stir the peas into the rice. Pour the rice mixture into a large serving dish. Arrange the fried vegetables, chicken, shellfish and prawns around the rice. Serve hot.