Spanish paella in a Dutch oven recipe

Rinse the rice, prawns and mussels and drain everything thoroughly.

Wash the chicken breast fillet and cut it and the chorizos into bite-sized pieces.

Then peel and chop the garlic and onion.

Now wash the peppers and tomatoes, remove the stalks and seeds and dice them too. Rinse the parsley and lemons. Chop the parsley into small pieces and cut the lemon into wedges. If you have chosen a fresh chilli, remove the seeds and finely chop them too.

Now add olive oil to the preheated Dutch oven and fry the chorizos first and then remove them from the pot. Then fry the chicken breast fillet for a few minutes. Now take this out of the cast iron pot again. Proceed in the same way with the fish fillet.

Add some more olive oil to the pan and sauté the onions and garlic until translucent.

Then add the paprika, chilli and paprika powder to the Dutch oven.

Now add the rice to the pot and mix it with the already fried ingredients. Then deglaze the Dutch oven paella with the vegetable stock and add the tomatoes, saffron and peas. Bring everything to the boil once.

Now reduce the heat slightly by removing a few briquettes, put the lid on and leave the paella to simmer for about 20 minutes.

Halfway through the cooking time, mix the chicken breast, chorizos and fish fillet with the rice. Place the mussels and prawns on top of the rice and close the lid again.