Paëlla

Season the rabbit and chicken legs with salt and pepper.

Take your largest flat pan with a raised edge and brown the meat in olive oil on a high heat. Turn the legs regularly, until they are nicely colored all over.

Cut the chorizo into cubes or strips. Peel the onion and garlic and chop finely.

Remove the rabbit legs and chicken thighs from the pan and add the onion, garlic, chorizo and saffron threads. Let it stew until the onion is translucent.

Cut the peppers into strips and add them.

Cut the tomatoes into large pieces and stir them in.

Add the rice.

Add the vermouth.

Set aside 2 ladles of chicken stock and add the rest all at once.

Season with the smoked paprika powder, salt and pepper.

Finely chop half of the parsley and add.

Stir until half of the liquid is absorbed and then stop stirring.

Add the rest of the chicken stock and turn the heat down. Let the rice cook for half. This will take about 10 minutes.

Place the peas, rabbit and chicken on the paella. Cover with aluminium foil and let simmer for 10 minutes, until the liquid has completely disappeared.

Add the squid and mussels when the liquid has almost completely disappeared. Cover and cook until the mussels are open. Finish with the rest of the parsley.