Instructions

Chop peppers and green beans into julienne strips. Cut chicken or rabbit into 1”cubes. Cut sausages in half. Clean squid and monkfish and chop into 2”cubes. In a 15” Magefesa Enameled Steel Paella Pan, soften peppers and green beans.
Remove from pan and sauté meat and sausages in the same oil. Remove and set aside. Incorporate the squid and monkfish to the pan, cook until slightly golden brown. Remove and set aside. Pour grated tomato and scrape the pan with the help of a spatula to release attached food particles. Once tomato is fried, add all the previously cooked ingredients. Add rice. Sautee lightly and then cover with the hot poultry stock. Let cook on high heat for 5 minutes.
Remove from heat. Add mussels, clams and peas, cook on low heat for 12 to 15 minutes. Remove from heat and let stand for 5 minutes, covered with a paper towel or a dishcloth.

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