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Seafood Paella

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  • 3 chicken thigh fillets cut into chunks
  • 2 chorizo sausages cut into chunks
  • 1 large squid, cleaned and roughly sliced
  • 12 large uncooked whole prawns
  • 12 mussels cleaned & debearded
  • 100g peas
  • 100g small green beans
  • 4 ripe tomatoes, peeled and chopped
  • 2 red capsicums, roasted, peeled and sliced
  • 1 tbsp sweet paprika
  • 500g calasparra rice
  • 100ml dry white wine
  • 3 cloves garlic chopped
  • 2 onions finely chopped
  • 1-1.5litres chicken stock
  • 2 lemons sliced in wedges
  • ¼ bunch parsley, chopped
  • 1g saffron threads steeped in 50ml warm water


Season chicken with paprika, salt & pepper & set aside. Place paella pan on a low flame, add chorizo & cook slowly until it begins to render fat, add a little olive oil if needed then add onions & garlic, sauté until soft. Add chicken and cook gently until lightly browned. Add rice and stir. Add the wine and allow to evaporate. Add the chopped tomatoes, saffron and season with salt and pepper. Begin adding the stock, allowing to simmer until the stock is absorbed, and continue adding stock until the rice is ¾ cooked. Add the green beans & squid and cook for 1 minute. Arrange the prawns & mussels nicely on top. Cook for approximately 5-7 minutes until the prawns are cooked & the mussels open. Turn off the heat, scatter the peas and capsicums, and cover with foil, allowing to rest for a few minutes. Arrange the lemon wedges on top & sprinkle over chopped parsley. Enjoy with a refreshing sangria. Ole! 

(36-38cm pan, serves 8-10)          

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