Ingredients:
1 chicken (approx. 1,5 kg)
12 peeled king prawns
250 g thick cut streaky bacon
400 g clams
500 g rice
2 small red peppers
3 large tomatoes
1 onion
5 cloves garlic
1 bay leaf
1 lemon
Chili powder to taste
2 measures of saffron
1 l. chicken stock
8 tbsp. olive oil
Salt and pepper to taste
Preparation:
Preheat oven to 240°C.
Wash, split open and de-seed the peppers.
Bake in oven for 10 to 15 minutes until skin starts to blacken and blister.
Remove the skin and slice into strips.
Lower oven temperature to 180°C.
Dip the tomatoes in boiling water for 1 minute, cool and peel.
Cut in half and remove hull and pips. Cut into 2 cm pieces.
Peel and finely chop the onion and garlic.
Cut the chicken into pieces and the streaky bacon into 3 cm cubes.
Fry in a large frying pan in 6 tbsp olive oil. Then add onion and garlic and fry for a further 2 minutes. Season.
Add tomatoes and peppers and fry for a few minutes before adding the rest of the spices and seasoning and the rice.
Pour in the chicken stock and leave to cook for 25 minutes on a low heat without stirring.
Rinse the clams several times.
Fry in the remaining oil until the shells open.
Add the clams and the prawns to the rest of the paella and cook gently for 5 minutes.
Serve hot, garnished with lemon wedges.
