PREPARATION

  1. Put the rice in a sieve and rinse the rice under cold running water until the water that comes out of the sieve remains clear.
  2. Drain the washed rice well.
  3. Put the mussels in a bucket of cold water.
  4. Cut the meat into cubes, sprinkle with salt and pepper.
  5. Wash the drumsticks, pat them dry and sprinkle them with salt and pepper.
  6. Heat the oil in a paella pan or deep frying pan.
  7. Quickly cook the diced meat until golden brown.
  8. Add the drumsticks and cook them until they are brown all around.
  9. Meanwhile, peel the onion and garlic and chop them finely.
  10. Remove the chicken pieces from the pan and add the onion and garlic to the meat; fry both until brown.
  11. Wash the peppers, remove the seeds and cut them into strips; add them to the meat.
  12. Clean the squids, cut the body into rings and the tentacles into pieces.
  13. Fry the squid with the meat and bell peppers.
  14. Sprinkle the rice in the pan and fry until golden yellow.
  15. Pour the water into the pan and add the stock cubes, saffron and bay leaf.
  16. Bring to the boil.
  17. Stir the rice well and turn the heat low.
  18. Boil the covered rice for approx. 25 minutes until it is cooked.
  19. Wash the mussels, discard open or heavy mussels and press the mussels into the rice.
  20. After 15 minutes also add the drumsticks and scampi.
  21. When the rice is cooked, remove the lid from the pan (the moisture should have evaporated now).
  22. Take the drumsticks and scampi out of the pan.
  23. Stir the peas through the rice.
  24. Check that all mussels are open (discard closed mussels).
  25. Arrange the drumstick, scampi and olives over the rice.
  26. Cut the lemon lengthwise into 8 pieces and place them along the edge of the pan.
  27. Let it dry for approx. 10 minutes on a flame distributor.