Chicken and Seafood Paella
| prepSet up grill for direct cooking at 250°C / 482°F | ||||||
| prepCut chorizo into chunks | ||||||
| prepSlice onion, garlic, and red pepper | ||||||
| prepCut squid into rings | ||||||
| prepCut lemons into wedges | ||||||
| prepChop parsley | ||||||
| 30 ml olive oil | Fry chorizo 1 min per side, remove | Brown chicken thighs both sides, remove | Top with parsley, serve with lemon wedges | |||
| 1 chorizo ring, cut into chunks | ||||||
| 8 skin-on chicken thighs | ||||||
| 1 onion, sliced | Soften onion, garlic & pepper, bloom spices | Toast rice, coat in spiced oil | Add stock, simmer 15–20 min until rice swells | Return chicken, chorizo & peas, simmer 15–20 min | Add prawns, squid & mussels, cook 3–4 min | |
| 3–4 cloves garlic, sliced | ||||||
| 1 red pepper, sliced | ||||||
| A pinch of saffron | ||||||
| 1 tsp turmeric | ||||||
| 2 tsp Spanish paprika | ||||||
| 500 g paella rice | ||||||
| 1–1.5 litres / 34–51 fl oz chicken stock | ||||||
| 200 g frozen petit pois | ||||||
| 10 raw king prawns | ||||||
| 1 fresh squid, cut into rings | ||||||
| 10 fresh mussels (optional) | ||||||
| A handful of flat leaf parsley, freshly chopped | ||||||
| 2 lemons, cut into wedges | ||||||
| Salt & pepper | ||||||
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