Royal Paella: the easy recipe

Wash the mussels, then open them in a pot over high heat. Drain them, while setting the juice aside. Remove them from their shells, leaving about a dozen with shells for garnishing the dish.

Cut the veal and pork into large pieces. Heat the butter in the paella pan and add: the chicken thighs, veal, and pork to brown on all sides.

Once the meat is nicely browned, add the previously chopped onions. Then add the squid cut into pieces along with the green and red bell peppers sliced into strips. Add a few pinches of paella spices.

Add the cooked and flambéed langoustines and shrimp. Mix well, then season with salt and pepper. Let cook for about 10 minutes.

Peel the zucchini, peel the tomatoes, cut everything into pieces, and add it to the dish with the chorizo sliced and the 2 cloves of garlic. Then add the juice from the mussels. Cover and let cook for 45 minutes.

To finish, once the 45 minutes have passed, add the fish soup to the paella dish. Add the rice (the rice is not cooked beforehand; it should be added dry to the dish, as it will cook and absorb the flavors from the broth). Add saffron. Add water if necessary. Let it cook for 20 minutes, stirring occasionally to prevent the rice from sticking too much to the bottom. Ten minutes before the cooking is finished, add the peas as well as the mussels.