Authentic Spanish paella – Food & Home Magazine

Ingredients

• 100ml Spanish olive oil
• 6 deboned chicken thighs, halved
• 2 green peppers, seeded and cubed
• 2 onions, cubed
• 2 tomatoes, cubed
• 2 garlic cloves, finely chopped
• a handful of fresh-flat leaf parsley, chopped
• 2 litres of water
• 1kg prawns, peeled and cleaned, shells and heads reserved
• a pinch of saffron
• a pinch of smoked paprika
• salt, to taste
• 600g short-grain rice
• 500g calamari rings
• 250ml (1 cup) white wine
• 2 pimentos, thinly sliced