Ingredients
2tbspolive oil
1largeonion,chopped
6largecloves garlic,finely chopped
1smallred bell pepper,diced into pieces (capsicum)
4largechicken thigh fillets,boneless, skinless, cut into bite-sized pieces
4largetomatoes,chopped
½cupdry white wine,(Sauv Blanc, Pinot Gris) optional
Salt and pepper,to taste
12mussels,scraped and cleaned properly
8ozcalamari rings
3¾cupschicken broth,low sodium or stock, or homemade fish stock
2cupsmedium grain,or jasmine rice
½cupfrozen peas
1tspsaffron powder,or saffron threads
1tsppaprika,sweet or smoked
½tspgarlic powder
½tsponion powder
21ozshrimp
2tbspfresh flat leaf parsley,chopped
bell peppers,fire roasted, capsicum, strips
Preparation
Heat oil in a large sized non-stick pan or well seasoned skillet (or a paella pan if you have one), over medium heat. Fry onion, garlic and capsicum together; cook for about 3 minutes until onion is transparent.
Sauté chicken until golden on all sides. Add in the chopped tomatoes, salt and pepper to taste. Cook for 5 minutes until they release liquid and the tomatoes begin to create a sauce.
Add the wine, mussels, and calamari rings. Allow to cook for a further 5 minutes. Allow the wine to evaporate to half the quantity, then pour in the stock (or broth), rice, peas and saffron. Mix all ingredients until well combined.
Bring to a boil. Reduce the heat and cover to allow most of the liquid to absorb into the rice, while stirring occasionally to prevent rice from sticking and burning to the pan underneath. Cook until the rice is almost cooked through.
Add in the prawns, mixing them through the rice, and cover again to allow the prawns and rice to cook completely.
Once cooked, sprinkle with the parsley. Place capsicum strips over the top of the paella for enhanced flavour when served. Drizzle with a small amount of olive oil over the top before serving.
