Ians Chicken And Seafood Paella

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 2
• 1 large chicken breast, diced fairly small
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon salt
• 3 tablespoons olive oil
• 1 large onion, finely chopped
• 2 garlic cloves, crushed
• 1 red pepper, sliced
• 1 large tomato, diced
• 4 small cooking chorizo sausage, sliced
• 12 large prawns, shelled and deveined (reserve heads and shells for stock)
• 3 small squid, sliced
• 2 fish stock cubes
• powdered saffron
• 1 liter boiling water
• 400 ml bomba paella rice

Recipe

• 1 make stock by combining stock cubes, saffron, prawn heads and shells with boiling water in a saucepan and cook gently for 10 minutes.
• 2 mix chicken, paprika and olive oil.
• 3 heat paella pan.
• 4 add chicken and fry until just cooked then remove to a plate.
• 5 add olive oil to pan.
• 6 gently fry onion and garlic then add in pepper add a pinch of salt to help soften.
• 7 add in tomato and cook and stir until softened.
• 8 add in squid and fry.
• 9 add rice and stir to coat all grains.
• 10 add 800 ml strained stock.
• 11 cover loosely and cook gently until rice is almost cooked giving it a stir now and then.
• 12 add prawns and chorizo and chicken cover, cook over very low heat until prawns are done and chorizo heated through.
• 13 stir and serve.