Paella

Chicken diced 1k
Lemon wedges 1
Onion chopped 1
Garlic chopped 3 cloves
Mussels & clams 400 gm
Olive oil 50 mls
White wine or sherry 100 mls
White Chicken Stock 1 lt
Saffron 5 gm
Thyme 2 sprigs
Rice 200 gm
Squid rings 200 gm
Red pepper large dice 1
Paprika ½ tsp
Prawns (king, shelled) 400 gm
Garden peas 200 gm
Chorizo sausage sliced 200 gm
Tomatoes Concassé 200 gm
Flat leaf Parsley chopped 40 gm
Method

1. Heat the oil in a paella pan and fry off the chicken and lemon. Remove the
chicken from the pan
2. Then add the onions, garlic and sweat off.
3. Prepare the mussels and clams by placing a little of the olive oil in a heavy
bottomed pan, when hot, add the shells, wine and seasoning, place a lid on the pan
and cook until the shells open. Remove from the heat and add the cooking liquid
to the stock. (Discard any shells that have not opened.)
4. Boil the stock, thyme and saffron together and leave to infuse.
5. Add the rice to the onions and sweat off for 1-2 minutes.
6. Pour the stock over the rice and cover with a lid, cook out for 7 minuets so that
the rice just ticks over.
7. Remove the lid and add the squid, peppers and paprika and cook for a further five
minutes then return the chicken to the pan, cook for a further 2 minutes.
8. Add prawns, peas and sausage and cook out for 3 minutes.
9. Correct the constancy and seasoning and garnish with the tomato and parsley.