Cooking Instructions
- 1
Heat half the olive oil and butter in a large flat bottom pan over medium heat. Get another pan ready for your seafood for later.
- 2
Fry chorizo until slightly crisp. Get your hot chicken stock ready and add saffron to the stock.
- 3
Add onion peppers and 4 cloves of garlic and fry until soft.
- 4
Add thyme, chilli or flakes and rice. Stir until rice is coated with oil. Turn down heat if rice starts to stick to the bottom of the pan.
- 5
Add paprika and wine.
- 6
When wine starts to bubble add about 1 and 1/2 pints of chicken stock. Add tomatoes and peas. Turn down heat and cook for about 10 mins. Don't take your eye of the pan because this rice is like a sponge. If it sticks or feels to thick add a little more stock.
- 7
Now is the time to put the cat out. Heat the rest of your oil and garlic and butter in your other pan. Fry king prawns for about 1 minute each side. Then add to paella. Try to keep some oil you have a little more to do.
- 8
Do the same with your prawns for 1 minute. Add to paella.
- 9
Now add squid for no more than 1 minute and add to paella.
- 10
Lemon and parsley to garnish. Let the cat in and enjoy.
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