Paella

Peel and chop onion and garlic clove. Rinse and dry the tomatoes and peppers, remove the seeds and cut the flesh into pieces.

Cut the rabbit legs into pieces. Fry them in a large deep frying pan with olive oil, add onions and garlic and sauté. Then add the tomatoes, peppers and saffron. Add the long grain rice, stir well and pour about half of the vegetable soup. Bring to a simmer, stirring and adding a little clear soup at a time, until the long-grain rice is almost al dente.

In the meantime, cut the fish into pieces, peel the crab tails and remove the intestines.

When the long grain rice is al dente add the crab tails, fish, scallops and peas and simmer for 10 more minutes. Season the paella strongly with salt and freshly ground pepper.

Serve and garnish with lemon slices.

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