Spanish Paella

-Saffron threads
- 2 tablespoons of oil
-4-Take a chicken
-Onion, chopped
-Clove garlic, ground
-200 g cherry tomatoes
-1 teaspoon paprika
- Liter chicken broth
-350 g rice
- 10 prawns
-500 g mussels
-A little chopped parsley for garnish

Method:

1. Add saffron filaments to a frying pan, stir quickly, then place them in a bowl, and pour their stand two tablespoons of boiling water. Leave the saffron and water mixture aside for a few minutes.

2. Heat the oil in the same skillet, and cook the chicken pieces for about 10 minutes, until they are tender, and then remove from the heat.

3. Add both: onions, garlic and tomatoes to the same skillet, and cook them, gently moving them from time to time, to avoid sticking to the pan.

4. Put the chicken pieces in the pan again, with onions, garlic and tomatoes, spread the paprika spice, and add the saffron mixture.
5. Then, add the chicken broth, mixing well, and wait for the broth to boil, over low heat. Then add the washed and filtered rice to the pan, making sure that the broth covers the rice. (Note: Add more broth, if you need to.)

6. Increase the temperature of the gas oven, and cook these ingredients over a high heat for 8 minutes, or until you notice the rice. Then add the shrimp, and cook for 8 to 10 minutes, mixing the shrimp.


7. Soak the mussels in cold water, and remove the open ones, then add the mussels to the pan, stirring gently slightly. Make sure the rice is ripe, before serving. If you notice that the amount of broth is still thick, increase the temperature to get rid of it, but if you notice that the mixture is dry, add two tablespoons of boiling water or boiling broth. Serve this dish with chopped parsley.