Spanish Paella with Chicken

Spanish Paella with Chicken

Ingredients:
200g White Fish
6 Mussels
10 uncooked, peeled Prawns
1 Chicken fillet, cut into bite size pieces
1 Red Onion, chopped
1 Red Capsicum, cleaned and sliced
1 cup Aborio Rice
1/2 cup uncooked Peas
1 large Tomato, cut into small chunks
1/2 cup White Wine
1 cup chicken/vegetable Stock
1 Large good quality Chorizo Sausage, sliced
pinch Saffron
2 cloves Garlic, crushed
1 tbsp chopped Parsley
1 Lemon, cut into quarters to serve

Method:
Heat a little oil in a pan and cook the fish and prawns until cooked - it is better to slightly undercook than to over cook. Remove and set aside. In a small pan, heat up the white wine, add hald of the red onion , bring to the boil and add the mussels. cook until they open. Disgard any that do not open. Place the opened and cooked mussels along with the cooked fish and prawns. reserve the red onion and red wine juice.

Heat more oil in a pan and add the chicken, cook until brown. Add the remaining half red onion and garlic. Cook on a low heat until soft, around 5 minutes. Increase the heat again, add the saffron and chorizo, cook for 5 minutes then add the rice. Stir until the rice picks up all the flavors. Add the stock and bring to the boil. Reduce the heat and keep steady, stirring every 5 minutes to ensure that it is not burning. Add the reserved red onion and white wine mixture to the rice. Add the red capsicum and cook for a further 10 minutes. Add peas and cook for a further 5 minutes. If at any time you feel the rice is too dry and not yet cooked, add a little more stock, water or wine.

5 minutes prior to being ready (total cooking time for the rice to be cooked should be 30 minutes), gently add the fish, prawns and mussels back in to the pan to heat up.

Sprinkle with the parsley and decorate with the lemon wedges.

I love this dish, I'm sure you will too...