KEY POINTS:
Serves 4-6
3 Tbs olive oil
1 onion, finely chopped
1 green capsicum, seeded and finely chopped
1/2 red capsicum, seeded and finely chopped
4 cloves garlic, finely chopped
200g chicken thigh meat, sliced
2 chorizo sausages, sliced
2 tomatoes, skinned and chopped
2 tsp sweet paprika
5-6cups half and half chicken and fish stock, hot
3 cups Spanish rice, rinsed
Generous pinch of saffron
Sea salt and black pepper
Prawns, peeled
Mussels, scrubbed and de-bearded
Squid, cleaned and sliced
1. Heat a large pan or paellera, add the olive oil and gently fry the onion, capsicums and garlic for 5 minutes. Add the chicken, sausage, tomatoes and paprika, stirring to combine.
2. Add 5 cups of the hot stock and gently simmer for 20 minutes. Add the rice, saffron and seafood. Make sure the rice is covered with the stock, if not add more stock. Season and let gently simmer for another 20 minutes. The stock should be absorbed and the rice grains loose, not clumped together. Paella shouldn't be stirred but instead the pan can be moved around on the heat and given the odd gentle shake. Serve with lemon wedges.
NB: The quantities of seafood are flexible depending on whether or not chicken and chorizo are being used.
