Preparation (about 80 min):
Season the chicken legs with salt and pepper. Sauté in hot olive oil on all sides and finish cooking in the oven at 160 °C for about 15 to 18 min.
Remove the peel from the onion and finely dice it. Remove the shells from the crab tails, remove the intestines and clean them. Clean the snow peas and cut them diagonally in half.
Peel garlic clove and cut in half lengthwise. Also halve the peppers, remove seeds and cut into corners. Clean the mussels well in cold water and slice the lemons.
Saute the onions in hot olive oil until translucent. Add the long grain rice, brown and extinguish with white wine. Add saffron, fill up with vegetable stock and simmer on low heat. Then spread the mussels evenly on top and cook.
Add peppers, crab tails, squid rings, salmon or red mullets, garlic and snow peas in the cooking long grain rice, add vegetable stock from time to time and simmer until the long grain rice has absorbed all the liquid.
Finally, sprinkle the chicken legs with fennel seeds and place them on the finished paella pan. Tuck the lemon slices in all around. Serve paella pan to self and spread stiel olives evenly over the top.
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