Paella Pans

Thaw the prawns and mussels in a colander, rinse with cold water and drain. Rinse the chicken with cold water, pat dry and cut into small cubes.

Cut the Chorizo into slices. Clean and wash the peppers and cut into small cubes. Peel the onion and chop finely. Peel the garlic and chop finely. Wash, quarter and core the tomatoes and cut into small cubes.

Heat the oil in a large (paella) pan. Fry the chicken and Chorizo in it, turning, for about 3 minutes, remove. Sauté the bell pepper, onion and garlic in the frying fat for 3 minutes. Add rice and diced tomatoes, dust with Pimentón.

Mix the hot broth with the saffron, pour in, bring to the boil and cook for 11–16 minutes on a low heat. Add the chicken, chorizo, mussels, prawns, and frozen peas. Next, mix everything well.

Cover and cook for 11-14 minutes. Mix the mayonnaise with the rest of the garlic, a little salt, and pepper.

Sprinkle the paella with parsley. Add the garlic sauce.