Paella

Ingredients

• 2 1/2 cups long-grain white rice
• 1kg chicken legs, legs cut in half
• 300g medium shrimps, peeled and deveined
• 2 medium sized squid, sliced into rings
• 12 pcs green lipped mussels
• 2 pcs chorizo, chopped
• 2 red capsicums, sliced and flame roasted
• pinch of saffron threads
• 2 cups chicken stock
• 1 cup seafood stock
• 1 cup cooked green peas
• handful of parsley, finely chopped
• 1 large white onion, chopped
• 6 cloves garlic, minced
• olive oil
• Lemon wedges
• salt
• freshly ground black pepper

Method

1. In a pot add chicken stock and seafood stock bring it to a boil then add the mussels, cover and cook mussels for 2 minutes or until all the shells opened. Separate stock and mussels together.
2. Pat dry chicken with paper towel then season it with salt and pepper. In a pan add olive oil then brown chicken pieces on all sides, once done drain and set chicken aside.
3. Add garlic and onion in the pan then sauté.
4. Add the chorizo and continue to stir fry for 2 minutes. Remove this chorizo and onion mixture leaving the oil in the pan, set it aside.
5. Add additional olive oil if needed then add stir fry squid and shrimps until cooked. Remove seafood then set aside.
6. Pour rice on the pan together with the chorizo and onion mixture, stir fry to mix evenly. Pour stock together with browned chicken and saffron, give it a good mix then turn heat off.
7. Pour rice mixture on a rice cooker put on cook function. Wait, have a drink, watch a quick TV show. Once you hear the rice cooker click and finished the cooking process remove the rice from the rice cooker (this will be al dente at this point, if you removed it a little bit longer rice would be cooked thoroughly) and transfer it into an oiled shallow pan. Fluff the rice while adding the cooked green peas and flame roasted capsicums, once rice is fully fluffed turn on heat, then add all of your cooked seafood on top of the rice. If needed pour a bit of water to add more moisture the rice.
8. Let paella stand in medium heat until you hear some rice toasting on the bottom of the pan, that’s one of the key elements of a paella called socarrat where it is served with a toasted crust.
9. Turn off heat, sprinkle chopped parsley on top then serve with lemon wedges.