Paella recipe with chicken pieces

Ingredients to make Paella with chicken in pieces:

• For 4 people:
• 400 gr. of rice
• 1/2 chicken chopped into pieces
• 250 gr. chopped pork ribs
• 250 gr. of squid
• 250 gr. shrimp
• 500 gr. of scampi
• 250 gr. of clams
• 1 can of peas
• 1 small can of bell peppers
• 1 onion
• 2 tomatoes
• a few strands of saffron
• 1 green bell pepper
• 3 garlic cloves
• 2 sprigs of parsley
• 1/2 teaspoon paprika powder
• 6 tablespoons of oil

How to make Paella with chicken in pieces:

1. Clean and steam open the clams and mussels, strain the juice they have released and put in a pot on the stove with 3/4 liters of water, remove one of the shells from the mollusks and add it to the pot.
2. Peel the shrimp and add the heads and shells to the mollusk broth, bring to a simmer.
3. Clean the calamari and cut into rings.
4. Grate or finely chop the onion.
5. Remove the seeds from the paprika and chop.
6. Grate the tomatoes.
7. Open and drain the peas and bell peppers.
8. Cut the bell peppers into strips, reserve.
9. Season the chicken and ribs, mash together the parsley and garlic.
10. Heat the oil in a paella pan, brown the chicken and ribs, sauté the langoustines, stirring carefully so they do not break, remove and reserve.
11. Add the squid and shrimp to the chicken, sauté and then add the onion, tomato and paprika, fry slowly, a few minutes before adding the garlic and parsley, stir, add the well-drained peas, mash the saffron with a little of the broth, add the paprika powder, mix everything very well, add to the paella lastly add the rice and sauté for a few minutes stirring so that it does not burn, strain the broth and measure double the amount of liquid than rice, prove the point of salt and pour it very hot over the paella pan.
12. After 10 minutes, reduce the heat and place the langoustines, mussels and clams decoratively, cook slowly for another 10 minutes and at the last moment add the bell pepper strips
13. Once the cooking time is over, remove the paella pan from the heat and cover with a cloth, and let it rest for a few minutes before serving.