Paella

• 1 chicken (1.2 kg)
• 250 g squid
• 12 large mussels
• 6 large prawns
• 150 g chorizo
• 1 pepper
• 3 tomatoes
• 2 garlic cloves
• 1 onion
• 100 g green peas
• 200 g rice
• 4 tbsp olive oil
• 0.75 L chicken stock
• Saffron
• Salt and pepper

Set the thermostat to 100°C in Rice Rice/Risotto. Pour the oil in the bowl and brown the chicken cut into a dozen pieces. Remove and set aside. In the same oil, add one after the other the chorizo cut into rounds, the squid, the pepper cut into strips, the chopped onion and garlic, the quartered tomatoes, salt, pepper and saffron.

Cook for 10 minutes while stirring. Add the rice and green peas and mix well. Add the chicken, prawns and mussels on top. Pour the stock and bring to a boil for 3 minutes.

Set the thermostat to 80°C in Keep Warm mode and leave for about fifteen minutes until the rice swells up. Serve.