Paella Valenciana

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1.) Panfry and brown the fish fillets in a pan, then set aside.

2.) Cook prawns in boiling salted water until they turn red. Remove and drain.

3.) Clean mussels in several baths of cold water to be sure all the sand is washed away. Saute them in a pan over very high heat, until the shells open. Remove from heat, then detach the empty shells.

4.) Pour half of the olive oil into a frying pan and brown the chicken pieces.

5.) Heat the other half of the olive oil in a very large pan and saute the onions and garlic over medium heat for 2 minutes.

6.) Add prawns, sliced chorizo, mussels, fish, chicken, saffron, salt and rice. Saute for 3 minutes.

7.) Add water and simmer gently,
uncovered, until the rice is almost cooked - about 30 minutes.

8.) Stir in the peas and sliced red peppers.

9.) Pre-heat oven to 400 F (or 200 C)

10.) Finish the paella by putting the pan in the oven and allowing it to bake for 10-12 minutes. You can also transfer the contents of the pan to a casserole if your pan doesn't fit in the oven.

11.) Serve the paella in the pan where it was baked. Garnish with lemon slices.