You will need: Fireclay stones
Top heat: approx. 250-280°C
Preheating: approx. 30 minutes
Working hours: 40 minutes
Cooking time: approx. 45 minutes

Ingredients
(for 4 persons)

• 4 chicken drumsticks (approx. 750 g)
• 3 large tomatoes (or alternatively 400 g chunky tomatoes from the tin)
• 500 g mussels
• 8 king prawns, raw, without heads, deveined but in shells
• 4-5 tbsp olive oil
• 1 onion, diced
• 2 cloves of garlic, finely chopped
• 375 g paella rice (alternatively: arborio or carnaroli rice)
• 250 ml dry white wine
• approx. 750 ml hot crustacean, fish or vegetable stock
• 350 g seafood (also frozen)
• 2 tbsp tomato puree
• 1 untreated lemon, quartered 
• ½ bunch fresh parsley, chopped

In addition:

• Salt and pepper from the mill

Heat the Merklinger to approx. 250-280°C.

Heat the (paella) pan on the firebricks.

Pat the chicken drumsticks dry and season with salt and pepper.

Wash the tomatoes, cut in half, cut out the stalk and remove the seeds with a spoon. Dice the tomato halves.

Carefully wash and clean the mussels. (Throw away any open mussels!) Rinse the prawns and pat dry.

Heat the olive oil in a pan and fry the chicken drumsticks well on both sides. Put the chicken legs to one side and sauté the onions and garlic in the frying fat.

Add the rice and stir-fry until translucent. Deglaze with white wine and pour in about 2/3 of the hot stock. (The rice should be completely covered).

Add the tomatoes, seafood and tomato purée and season with salt and pepper.

Add the chicken drumsticks to the pan and cook for approx. 20 minutes.
Stir again and again in the meantime.
Pour in the remaining stock and scatter the mussels and prawns over the paella.

Continue cooking for at least another 10 minutes without stirring.

At the end, the rice should be cooked and a golden brown crust should have formed on the bottom of the pan.

Sprinkle the finished paella with parsley, arrange the lemon quarters on top and serve hot from the pan.

Tip:
A fine crust should form on the bottom of the pan. It is called soccarat, which means "lightly roasted". In Spain, this taste experience is first reserved for guests.

Tip:
If desired, add 1 tin of saffron threads (0.1 g) to the hot stock.