Paella

Method

1. Heat the olive oil in a large paella or frying pan over a medium heat and gently fry the onion and garlic until softened.

2.Add the chorizo and chicken pieces, cooking until the chicken turns opaque.

3.Stir in the rice for a minute or so until it is coated in the oil, then add the white wine, saffron, paprika and enough stock to cover the rice (about 2/3 of the measured quantity).

4. Stir well and bring to the boil and then turn down the heat and simmer.

5. Cook gently for about 10 minutes, stirring occasionally to prevent the rice sticking to the bottom of the pan. Add some more of the stock if it is being absorbed too quickly.

6. Stir in the mussels, peeled prawns, squid and season with salt and pepper.

7. Arrange the whole prawns on top and pour over the remaining stock. Cover tightly with foil and leave to gently cook for about 8-10 minutes, until the seafood is cooked through and the rice is tender.

8. Sprinkle over the parsley and serve immediately, with the lemon wedges.

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Ingredients

main]

3 tbsp Olive oil
2 Onions, chopped
3 garlic clove, finely chopped
100g chorizo sausage, thickly sliced
4 boneless chicken thighs, each cut into 4
600g paella rice
400ml White wine
large pinch of saffron strands
2 tsp smoked Spanish paprika, (traditional paprika can also be used)
2 litres hot chicken stock
500g mussels in shells, cleaned
250g peeled prawns
6 small squid tubes, cut into rings
salt and fresh ground black pepper
8 large king prawns
small bunch of flat-leaf parsley, chopped
8 lemon wedges, to serve

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