- In a large skillet or paella pan, brown the drumsticks over medium heat in the butter and 15 ml (1 tablespoon) of olive oil for about 15 minutes. Season with salt and pepper. Remove from the pan and set aside.
- In the same pan, soften the onion, garlic and bell pepper with the paprika and saffron in the remaining oil. Season with salt and pepper. Deglaze with the wine. Add one third of the broth and bring to a boil.
- Sprinkle in the rice and continue cooking over high heat until the broth is completely absorbed. Add the remaining broth, chicken drumsticks and tomatoes. Cook gently for about 20 minutes or until the rice is tender but still al dente. Stir occasionally. Season with salt and pepper.
- Add the peas, shrimp and parsley. Stir and cook for 5 minutes. Push the mussels in the rice, allowing them to open, and continue cooking for another 5 minutes or until the mussels are fully open.
- Adjust the seasoning. Serve with lemon if desired.
If you are a fan of paella, know that they sell a large heavy skillet with two handles, called paella (pictured above). The name of this Spanish cuisine famous dish is indeed the pan in which it is prepared.