Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Serving: 6

Ingredients :

1 – 2 tbsp olive oil
7 oz / 200g chorizo (2 pieces), sliced 1/2 cm / 1/5″ thick
200g / 6 oz squid (calamari), cut into 7mm / 1/4″ thick rings
1 onion, diced (brown, white, yellow)
3 garlic cloves, minced
1 red capsicum/bell pepper diced
1 1/2 cups Paella rice (“Bombay,” “Valencia” or “Calipari” rice)
2 juicy ripe tomatoes, peeled and diced OR 3/4 cup canned crushed tomato
300g / 10 oz chicken thigh fillets, cut into 1.5″ / 3.5cm pieces
3 1/2 cups chicken broth/stock (not low sodium) or homemade seafood broth
1 tsp saffron threads (or 1/4 tsp ground saffron)
1 cup frozen peas
12- 16 medium / large prawns, whole (shell on)
12 large mussels, cleaned & check for freshness
GARNISH
Fresh parsley, chopped
2 Lemons, cut into wedges

Instructions : 

1. Chorizo: In a 30cm (10″) paella pan or big skillet, heat 1 tablespoon of oil over high heat Toss in the chorizo and brown it on both sides (about 3 minutes total). Grab a slotted spoon and take it out of there.
2. Squid—when adding squid, cook for 45 seconds on each side, then remove and set aside.
3. Incorporate the rest of the oil with the garlic, onion, and pepper (if needed). Put the onion and garlic in and let it simmer for 2 minutes. Peppers should be added and cooked for a minute.
4. Add some chicken; that would be great. Get a light brown on the outside but keep the interior uncooked for 2 minutes.
5. Add Toss in some rice and stir until each grain is covered with oil.
6. Use most of the chorizo (save a quarter for decoration), chicken stock, fresh or crushed tomato, and saffron to make a cooking broth. Stir.
7. Simmer 1: Bring to a simmer and lower heat to maintain a low simmer (not super rapidly, will burn rice). Don’t stir the pot for the next 10 minutes while it simmers. There should be plenty of liquid, and some rice should be visible on the surface.
8. Mix in the peas, shrimp, and mussels; sprinkle the peas on top and gently push the shrimp and mussels into the rice (partial submerging is fine).
9. Simmer 2 – Cook until most of the liquid has been absorbed, but there is still a little liquid, around 8 minutes (flip prawns halfway if you believe it’s necessary). Any unopened mussels should be thrown away. Take off the heat.
10. Taste some to see whether the rice is done; it should be firm yet cooked. Add a little hot water (not too much!) and resume cooking if it’s too stiff.
11. Cover and let rest for 5 minutes. Sprinkle the chorizo and squid over the top. The residual heat will warm everything up (rice will absorb the remaining liquid). The rice used in Paella nowadays should be soft but “juicy” rather than chewy and starchy (if it is, add a splash of water to loosen it).
12. Sprinkle with parsley, then serve with lemon wedges. Bring as is to the table and combine the rice
with the fish before serving.