Prepare time: 1 hr
Cook: 1 hr 25 min
Servings: 8 per


  • 8 legs of chicken
  • 16 pieces of scampi
  • 200 g mussels
  • 200 g of chorizo
  • 2 onions
  • 1 bouquet garni
  • 200 g of green peas
  • 1 small box of artichoke bottoms
  • 400 g of rice
  • 1 small glass of olive oil
  • 200 g frozen squid
  • 1 small glass white wine
  • salt, pepper
  • special spices paella.



  1. Cut the chorizo into thin slices, then open the can of artichokes, drain and dice. Thaw the mussels, squid and peas. Peel and chop the onions. Heat half the oil in a skillet; brown the chicken pieces, one after the other. Set aside in a casserole.
  2. In the same skillet, sauté the squid, scampi and chorizo. Set aside in the casserole. Add the peas, the bouquet garni, the spices, salt, pepper and white wine. Cook gently for 15 minutes.
  3. Put the mussels in the pan. Mix well. Put water in the pan to the edge. Boil with a wooden spoon. Add the artichoke stock. Set aside.
  4. Heat the remaining oil in a large skillet (paella pan), add the chopped onions, without letting them brown. Add the rice, mix gently.
  5. Remove the cooking juices from the casserole, cover with the rice. Cook the rice gently (until the water is completely absorbed). Add the filling to the rice. Serve in the skillet.




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