Rice pan with fish and meat

light

1.

Wash the chicken, pat dry and cut into 8 parts. Wash the squid thoroughly, peel off the dark skin. Remove the squid, wash again and cut into rings. Wash the crabs.

2.

Clean the peppers, wash and cut into strips. Peel the garlic and onion and dice finely. Heat the oil in a large pan and the chicken pieces Fry the calamares, crabs, peppers, garlic and onions in it.

3.

Add the rice and add it briefly roast meat. Dust the saffron and deglaze with the stock. Bring to the boil and cook everything for about 20 minutes. Stir occasionally. Wash the mussels, throw away open ones and cook in salted boiling water until they open.

4.

Do not eat closed mussels. Add the mussels and peas to the rice pan 5 minutes before the end of the cooking time. Season everything with salt and pepper. Garnish with lemon and parsley.