Paella

Spanish speciality, a bit complicated but worth using time on it.

300 gr. Paella rice/basmati ris
250 gr. black tiger prawn
200 gr. chicken breast
500 gr. fresh mussels
300 gr. squid, sliced
1 red bell peper, grilled and peeled
200 green pees
1 big onion
2 cloves garlic
1 tsp. safron
1 tbsp. smoked paprika powder
1 liter chicken broth
salt and peper
2 tbsp. olive oil/vegee oil

Chop onion and garlic finely and fry them on a hot pan with the oil until golden, cut chicken breast into cube and in the pan. Pour the rice and paprika in and stir. Pour ½ liter chicken broth with the safron in, stir, cover the pan and leave it alone for about 10 mnt. Taste with salt and pepper. Check on the rice, pour some more chicken broth and leave it for a while with the lid on. When the rice are getting tender, put the prawn in until it change into pink, followed by mussels and cover it again until all the mussels opened. When all the mussels are open, try remove some of the shells so they don't fill up so much, put the squid in, stir and leave it for 2 mnt. There's 2 ways of cooking squid, fast cooking or long and slow cooking, or else it's gonna taste like rubber. Turn the heat off and red peper in.

This portion is enough for feeding 4 people.