Spanish Paella

Prep Time: 30 mins

Cooking Time: 60 mins

Serves: 6


Ingredients:

Chicken marinade

2 tbsp. extra virgin

1.5 chicken whole leg, chop into parts

1/2 tbsp. smoked paprika

Salt & pepper

60g of chorizo

30g of pancetta, skinned

1 gig yellow onion, chopped

5 cloves of garlic, chopped

1 red capsicum, skinned and diced

100ml of white wine

500ml chicken stock

A pinch of saffron

150g diced tomatoes

1 tbsp. smoked paprika

330g Arborio rice

4 big tiger prawns, deveined, leave the head and tail intact

180g squid, cut into ring

5 scallops

100g mussel meat

50g green peas

3 tbsp. of freshly chopped parsley

1/2 lemon


Method:

1. Season chicken with salt, pepper & paprika, marinade for 30 mins.

2. Heat pan, lightly sear chicken till brown. Set aside.

3. Same pan, sear chorizo and pancetta. Set aside.

4. Sweat chopped onion till translucent, add in garlic.

5. Add in red capsicum. Deglaze with white wine, bring to reduce.

6. Pour in chicken stock. Add a pinch of saffron. Add in diced tomatoes, sprinkle in smoked paprika. Bring back the chicken into the pan. Simmer for 10 minutes with lid on.

7. Add in rice, cook for 15 mins at a medium heat with lid on.

8. Once liquid evaporated as the same level of chicken, arrange prawns and squid nicely on the rice. Lid on and cook for 10 mins. Sprinkle more paprika on the seafood.

9. Place scallops and mussels on top, lid on for another 5 mins.

10. Add in chorizos and green peas and lid on for the final 3 mins. Off heat.

11. Garnish the rice with chopped parsley and lemon. Squeeze in lemon juice before serve.

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