Quick and easy

“Paella is a Valencian rice dish with ancient roots that originated in its modern form in the mid-nineteenth century near Albufera lagoon, a coastal lagoon in Valencia, on the east coast of Spain.”

Inspired when visiting Borough market and always eating it when in Perth with my Colombian friends.

You will need:
3 cups rice/ paella rice
125ml white wine
Olive oil
1 whole tomato
1-2 fresh chilli
1 chicken stock
1 clove Garlic
Half an Onion
Pinch Saffron
1 teaspoon paprika/chilli powder
6 Pieces of chicken thighs/breast
170g chorizo sausage
250g squid
250g prawn
500g mussels
8 pieces scallops
Parsley leaves
1 whole lemon

Pre-heat your oven to 180 degrees for the chicken pieces, place the chicken onto a baking tray and season with salt/pepper, drizzled in olive oil; cook for 30 minutes.
Next, with a small pan, add cold water and a chicken stock cube with a pinch of saffron and paprika or chilli powder on a medium-to-low heat. Finely chop the garlic and onions, sweat it into your pan with olive pan on a medium heat. Add the rice, white wine, chopped fresh chillies and a ladle of infused stock. With your spatula limitely mix the ingredients together but then leaving the rice to cook as it needs to crisp at the bottom of the pan. Add the rest of the stock and add the diced tomatoes and cover with the lid. Separately pan fry your sliced chorizo, when crisp, remove the access oil on a tissue before adding it into the rice. Add the seafood of squid, prawns, scallops and mussels. Leave it to cook and simmer till the rice is cooked and the mussel shells have opened.
Finally, add the chicken pieces and chorizo, garnished with chopped parsley and cut wedge of lemon.