(approx. 6 servings)

– saffron rice
– 2 onions
– 1 red pepper
– 1 cup of chicken broth
– grilled drumsticks
– 1 jar of peas
– a dash of white wine
– 1/2 a bunch of lemon balm

– olive oil
– 3 cloves of garlic
– 1 green pepper
– 200 gr of chorizo and 100 gr of fricandeau (sliced)
– gambas
– 1 jar of corn
– 1/2 a bunch of fresh basil
– salt and pepper

preparation time 1 hour

Preparation: boil the rice and bake the drumsticks and gambas. Slice the unions and peppers in thin pieces. Heat the oil in the cauldron of DUUV above the fire and fry the onions and garlic in it. Add salt and pepper. Then bake the sliced peppers with it. Add the broth and let it stew for about 6 minutes. Meanwhile slice the chorizo and fricandeau. Add this, together with the drumsticks and gambas to the cauldron. Add the peas (without the liquid) and corn, as well as the wine. Heat everything thoroughly. Add the rice. Possibly hang the cauldron a little bit higher above the fire, to make sure the paella boils quietly. Chop the parsley and lemon balm and add this shortly before serving the paella. Buen apetito!