Cooking Time: 20 minutes
Serves 6
olive oil for cooking
2 cups of fresh chicken stock (a little extra may be required)
1 1/2 cups of white rice (i use long grain)
1 small red onion diced
1/2 small red capsicum chopped
3 pieces of bacon diced
1/4 teaspoon of saffron threads
1 garlic clove chopped finely
1/4 cup of chopped tomato
pinch of cayenne pepper
1/4 cup of peas
salt and pepper
1 chorizo thinly sliced
2 tablespoons of fresh parsley finely chopped
24 fresh raw tiger prawns (shelled and deveined)
1 chicken breast cut into cubes
100g white fish (i use rockling) diced
100g fresh calamari cut into fine rings
In a large bowl place the rice and the chicken stock with the saffron threads and stir a little then let it sit for ten minutes so the saffron starts to infuse into the rice.
Heat a little olive oil in a large fry pan or electric wok. Add the diced chicken and cook for around 5 minutes or until cooked. Place chicken aside in a covered bowl. Then cook the fish, calamari and prawns in a fry pan with a little oil for around 5 minutes until cooked and set aside in another bowl.
In your pan/wok add the bacon, capsicum, onion, cayenne, tomato, garlic and cook for 5 minutes until the onion is soft. Then add the chorizo, peas, parsley and a little shake of salt and pepper. Add the rice and saffron stock mixture and mix well.
Bring to the boil slowly and then reduce the heat to low simmering for around 10 minutes. Add more stock if you need to so it cooks the rice. Add the chicken, prawns, calamari and fish to the top of the rice and push down gently . Cook for another 3 - 5 minutes until the rice is tender.
Serve in bowls with extra parsley on top.
The freshest seafood make the best paella. If you like mussels you can cook some in a little white wine and onion first and wait until they open. Discard any unopened ones. Set aside the cooked mussel in the liquid and add to your rice at the part where you add the seafood.
