The Mediterranean Diet: PAELLA 4 PERS.

Olive oil
1/2 chicken, (cut into smaller pieces)
4 small lobsters
8-10 large shrimps
8-12 blue mussels (pre-cooked)
100 grams of squid rings
150 grams of diced turkey meat
1 onion
3 cloves of garlic
1/2 diced pepper fruit
2 peeled tomatoes
2 deciliters of arborio rice
1/2 chicken bouillon cube
3 deciliters of water
2 1/2 deciliter of dry white wine
75 grams of peas
A little saffron and turmeric
Salt and pepper

Garnish:
Lemon and parsley

Note: It is preferably to use a paella pan.

Fry the chicken pieces in olive oil over high heat. Turn down the heat and fry lightly in approx. 15 min. Remove the chicken pieces from the pan.
Chop 1 clove of garlic and fry lightly with the small lobsters in a couple of minutes. Remove the small lobsters from the pan.
Chop 1 clove of garlic and fry lightly with the large shrimps in a couple of minutes. Remove the large shrimps from the pan.
Fry the diced turkey meat in olive oil over high heat. Turn down the heat and add onion, garlic, diced pepper fruit and squid rings. Fry further in a couple of minutes. Add the arborio rice along with saffron, turmeric, salt and pepper.
Pour water, chicken bouillon cube and chopped peeled tomatoes into the dish. Stir all the ingredients well. Cook over low heat for approx. 30 min. (Add perhaps a little more water).
Stir gently the dish once in a while.
Add the chicken pieces and cook over low heat for approx. 10 min.
Boil the white wine in a saucepan and put the blue mussels in. Let them simmer over low heat for about 10 minutes. (Discard any mussel that have not opened). Strain the liquid from the mussels and pour some of it into the paella.
Add peas and stir and fry easily. Then add the lobsters, shrimps and mussels. (Add perhaps a little more water). Boil until all liquid is absorbed.
When serving, garnish with lemon pieces and parsley.