Paella (Updated - v2)

 

Preparation time approx. 1.5 hours

Preparation You'll need: Tefal Astucio, if you have one ;-) - The cooking settings (level 2, 3) are for the Astucio! Alternative: A large frying pan or better a wok, with lid Another large pan (for frying chicken, chorizo and shrimps)
Ingredients (for 2 persons) 2 chicken legs 100 g Chorizo [tʃoˈɾiθo] 4 cloves of garlic 6 to 12 large prawns, depending on size, preferably with shell 2 half bell peppers, red and yellow 125 g plain rice 1 medium sized onion 2 medium tomatoes 100 g peas 250 g seafood (Shrimps, clams, calamaris) A pinch of genuine Saffron Salt, pepper, cayenne pepper, olive oil 200 mL water
First steps If the seafood and/or the Gambas are deep-frozen, take them out of the packages and let them each thaw in sparate plates. Also, if necessary, let the peas thaw in a not too small bowl (you can add the tomatoes a bit later). Fry the chicken legs in regular olive oil on medium to high heat in a large pan until they are nicely brown. This will take some time - in the meantime... Clean the bell-peppers and cut them into not too small pieces. Roughly dice the onion, chop the cloves of garlic. Put everything, together with the rice, into a bowl, set aside. Remove the skin of the Chorizo and cut into not too thin slices (4 to 5 mm). Dice the tomatoes, add to the peas. When the legs are done, set aside in a plate and render the fat from the sausage on medium heat, until the pieces just start to get brown. Add the sausages to the chicken legs, pour the fat away.
Preparation Heat up 3 Tbsp. olive oil (regular) in the Astucio on position 2 (medium heat). Add chicken legs and sausage, then the plate with bell-pepper, rice, onions and garlic, season with salt and pepper, mix well. Let it cook on 3 until the rice starts to get translucent, that doesn't take too much time. Add the tomatoes and peas, the saffron and a good deal of cayenne pepper, plus 200 mL water. Bring to boil on position 3, then cover it, let it cook on position 2 to 2.5. It has to stew for around 30 minutes, with adding the seafood after 10 minutes (at the same time you can stir and season to taste with salt, pepper and more cayenne pepper). Fry the gambas with shell on both sides in the used pan with some oil to activate their taste. 5 Minutes before the half hour of cooking is over, add the fried gambas (you can leave the shell on the large Gambas, but remove the head) - stir again at the same time. This would also be a good time to check, if a little bit more water might be needed. Finally, cover the paella and let it stand for 10 minutes. Tastes better this way :-)