Paëlla
Shopping: a paëlla pan of about 40 cm, for 8 people. 500 g rice, 4 chicken breasts, 8 to 10 drumsticks, 8 to 10 large gamba and prawns, mussels and other fish of your choice and to your taste. 2 onions, 1 large pepper, 3 cloves of garlic, lemon, sweet peas, saffron (1 sachet), stock (a chicken and a fish stock cube, or two chicken), salt, pepper and sambal/cayenne pepper (as you like), olive oil.
Method: sweat the onion and the pepper in olive oil and add the diced chicken breast. Once browned, add all the rice and the saffron. Sweat it a little, turning it over, then add about half a litre of water with the stock. Keep turning and let it cook, adding more water if it gets too dry. After 20 minutes add the sweet peas, the mussels and the rest of the fish (not too early) and fry the drumsticks separately. Arrange the pan with the drumsticks, the large gamba and lemon wedges on top.