Cut the chicken breast into chunks and fry put in a large pan with a tablespoon of lard of olive oil. Add minced sausage and cook for five minutes.
Remove from pan and set aside.
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After some minutes add the rice and mix well.
Pour the broth, peas, calamari and tomato sauce.
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Cook the fish fillets in the same pan, then set aside.
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Cook over low heat. Add the shrimp and shelled mussels halfway through cooking. Add salt and chili.
When cooked, add fish fillets, saffron and chopped parsley.
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Chop the onion and fry in the pan for a few minutes.
Add the bell pepper cut into thin slices, artichoke hearts cut into quarters, chopped garlic, chicken and sausage.
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If you can use the same pan, or transfer the paella in a large baking sheet.
Grill in the oven for about ten minutes and garnish with fresh parsley.
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