Paella

• 1 Onion
• 200g Arborio rice
• 200ml Chicken stock
• 2 Red capsicums
• 1 Chorizo (Spanish sausage)
• 12 Green prawns (de-veined)
• 200gm Black mussels (bearded)
• 100gm Diced white fleshed fish
• 200gm Calamari tubes (open, cleaned and scored)
• 100gm Baby octopus (cleaned)
• 200gm Chicken wings and drumsticks
• Pinch Saffron
• 100ml White wine
• 100gm Green peas
• ½ Bunch fresh flat leaf parsley
• ½ bunch fresh oregano

• Soak saffron in 50mls white wine, place to side.
• Finely dice onion, sauté until golden brown.
• De-knuckle chicken and seal on both sides, add cubed chorizo, diced capsicum and prawns, sauté until coloured.
• Add fish, baby octopus, and calamari.
• Add dry rice, de-glaze for 5 minutes with remaining white wine, add chicken stock gradually. Add chopped herbs, peas and saffron, season.
• Stir constantly.
• When the rice is almost cooked add mussels, cover and steam for 10 minutes.

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Updated: 16 October 2006

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