|freshly ground pepper|
|2||medium-sized onions, finely diced|
|2||pressed cloves of garlic|
|200||g||short grain rice|
|a few strands of saffron|
|8||giant prawns in their shells|
|1||sliced lemon for garnishing|
Season the chicken legs with salt and pepper Cut out the stalk ends of the tomatoes, quarter the cores, removing the pulp with seeds, and chop up finely. Dice the tomato quarters. Cook the peperoni in boiling salt water for 10 minutes. Rinse in cold water, peel, and halve the pods. Remove the stalk end and seeds and cut the pods into strips.
Heat the olive oil in the gourmet pan and sear the chicken legs on all sides. Add the onion, garlic and tomato cores and sauté on medium heat until the liquid has been reduced. Briefly also sauté the rice, saffron strands and piri piri and deglaze with the vegetable broth. Close the lid and cook the paella on medium heat for 10 minutes. Spread the mussels out on the rice, pour on the white wine and cook for a further 5 minutes with the lid on. Stir in the tomatoes and peperoni. Lay the monkfish and prawns on the rice and cook for a further 5 minutes on the lowest heat.