Paella – Food & Home Magazine

Ingredients

• 1,2L chicken stock
• 5ml (1 tsp) saffron
• 125ml (½ cup) olive oil
• 175g chorizo, sliced
• 250g bacon, cubed
• 12 prawns, deveined
• 400g calamari tubes
• 24 mussels, bearded
• 8 chicken thighs, skin removed and halved
• 2 garlic cloves, finely chopped
• 1 onion, finely diced
• 1 red pepper, finely diced
• 6 sprigs of fresh thyme
• 2,5ml (½ tsp) chilli flakes
• 600ml risotto rice (Arborio)
• 5ml (1 tsp) paprika
• 125ml (½ cup) dry white wine
• 1 x 410g tin whole peeled tomatoes
• salt and freshly ground black
• pepper, to taste
• 100g frozen peas
• a handful of fresh flat-leaf
• parsley, chopped
• fresh lime wedges, to serve