Classic Paella with Shellfish Recipe | Campbells Meat

Ingredients

• 450g mussels, rinsed, scrubbed and debearded
• 175ml dry white wine
• 4-6 tbsp good olive oil
• 8 boned chicken thighs
• 125g chorizo sausage, cut into chunks
• 1 large onion, finely chopped
• 2 cloves garlic
• 1 red pepper, diced
• pinch dried chilli flakes
• 2 tsp spicy paprika
• 450g Spanish paella rice (or arborio)
• 1.2 litres chicken stock
• large pinch saffron soaked in 3 tbsp hot water
• 12 small ripe tomatoes, halved
• 125g peas
• 12 large raw prawns (or langoustine)
• salt and pepper
• 4 tbsp chopped flatleaf parsley