Traditional Spanish Seafood Paella

• Course Main Dish
• Cuisine Spanish

Prep Time

Cook Time

Servings

Ingredients

• 6 free-range chicken thighs
• plain flour
• olive oil
• 100 g chorizo
• 1 onion
• 4 cloves of garlic
• ½ a bunch of fresh flat-leaf parsley
• 2 litres organic chicken stock
• 2 large pinches of saffron
• 1 heaped teaspoon smoked paprika
• 500g paella rice
• 200g squid rings
• 2 handfuls of fresh or frozen peas
• 10 large raw king prawns
• 200g mussels
• 200g pipis
• 1 lemon

Instructions

1. Preheat the oven to 180ºC.
2. Chop the chicken into small pieces and season with salt, pepper and flour.
3. Heat in large, deep pan and fry chicken until cooked through.
4. Meanwhile, finely chop cloves of garlic, onion and parsley. Thinly slice the chorizo and add to the pan.
5. Heat the chicken stock and infuse half with the saffron.
6. Add the smoked paprika, the rice and infused stock to the pan and leave to cook on medium heat for around 20 minutes, stirring occasionally.
7. Add the remaining stock, peas, prawns, and the mussels and calamari rings. Place a lid on the pan and cook for 10 further minutes.
8. Finally, sprinkle over the chopped parsley and serve with wedges of lemon for squeezing over.