Paella for friends

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Put the peas in a pot with water and boil for about 5 minutes. Then keep them aside. Roast the peppers by placing them on a plate, then peel them and cut them into strips; then put them aside. In a large wok stir-fry the icing with chopped onion 3 tablespoons extra-virgin olive oil. Add the chicken sovracosce and let them cook for about 10 minutes and vanishes halfway through the cooking with 50 ml of white wine.

After 10 minutes, remove from the wok and place in wok, crumbled sausage, pork loin, cut into small cubes and the paprika. Cook for about 5 minutes and vanishes with the rest of the white wine. Meanwhile, cut into cubes and add the sovracoscie to the ingredients in the wok.

Add peas and peppers, stir around, then season with salt and pepper and finish cooking (about 10 minutes). At the same time as the clean cooking the squid and shelled prawns.

In a Pan fry a clove of garlic in oil; Remove and add the squid, cut into rings. Add the shrimps and cook for a few minutes.

Prepare the broth and mix one sachet of Saffron. Turn on the oven to 180°. Please open the mussels in another pan. Remove the shell leaving aside 5 with the shell.

Now assemble the paella in a paella pan (you can also adapt a baking sheet). Pour the vegetables, meat, fish and mussels; mix and add the rice.

Cover with the boiling broth. Arrange the mussels in their shells for garnish. Cover with aluminum foil, bake the paella to 180° and bake for about 20 minutes. If after this time should be no ultimate cooking broth again until its absorption.