Spanish Paella

Wash the chicken wings, pat them dry and season with salt and pepper.

Peel and finely dice the onion. Peel the garlic and cut into thin slices.

Heat oil in a large, wide pan and brown the chicken wings all over for about 5 minutes.

Remove the chicken wings from the pan and set aside. Sauté the onion and garlic in the cooking fat until translucent.

Add the rice and saffron and sweat briefly until the rice looks slightly translucent.

Deglaze with white wine and broth, bring to a boil and stir well. Add the chicken wings, bay leaf and sprig of rosemary.

Cook everything over medium heat for 16–20 minutes until the rice is almost done.

Wash and trim the bell pepper and zucchini. Cut the pepper into strips and the zucchini into slices.

Add the bell pepper and zucchini to the paella about 10 minutes before the end of the cooking time and let them cook with it.

Peel the shrimp, rinse and remove the vein. Season with salt and pepper and cook for the last about 3 minutes.

Season the paella with salt and pepper and serve directly from the pan.