Paella with chicken and seafood

Wash and dry chicken with paper towels.

Heat in a pan with a little oil and cook over low heat.

Peel the onion and finely affettatela, clean and wash the pepper, eliminating the inner pith, and cut into strips.

Peel and finely chop the garlic cloves.

Scalded tomatoes in boiling water, remove the skin and seeds and cut the flesh into cubes.

Boil the broth and let dissolve saffron.

In a saucepan heat 2 tablespoons oil and Brown the onion, add the rice, stir and toast for a few minutes, then pour 2 ladles of broth, stir and add the peppers and chopped garlic. Cook over low heat, stirring frequently and adding more broth as needed to complete cooking.

In an open skillet mussels.

Then FRY the prawns in boiling oil, prelevateli with a slotted spoon and sprinkle the pretzels.

When cooked, stir in rice, peas and tomato cubes, stir well and well heated.

Put all in pan for paella and sprinkle over the chicken, mussels and shrimp.

Cover with foil and bake for 15 min.

Serve with lemon wedges.