Saffron paste with mussels and chicken

Rinse the mussels under cold running water and remove any broken specimens. Place them with the garlic, saffron, wine and bay leaf in a large pan with lid. Bring to the boil, put the lid on the pan and cook the mussels for 5 minutes. Switch off the heat source.

Sprinkle the chicken around with salt and pepper. Heat the oil in a large frying pan and fry the chicken chops for about 10 minutes. Take them out of the pan and keep separate.

Add the onion to the shortening and fruit for about 5 minutes. Add the chorizo ​​and cook for another minute. In the meantime, pour the mussels and collect the cooking liquid.

Spoon the pasta and chicken chops through the onion and chorizo ​​and stir in the mussel cooking water. Add as much water if necessary until the pasta shells are just below. Cook covered in about 8 minutes until tender.

In the meantime, remove half of the mussels from the shell. Spoon about 4 minutes before the end of the cooking time both the peeled mussels and the mussels in the shell through the pasta and warm with the lid on the pan just as well.

Serve the pasta with a lemon wedge and sprinkle with the parsley.