Paella – Food & Home Magazine

Ingredients

• a pinch of saffron threads
• 60ml Spanish olive oil
• 600g boneless and skinless
• chicken thighs
• 100g chorizo, sliced
• 4 garlic cloves, finely chopped
• 2 small bay leaves
• 1 onion, finely chopped
• 1 red pepper, seeded and finely chopped
• 1 green pepper, seeded and finely chopped
• 6 tomatoes, skinned and chopped
• 5ml (1 tsp) paprika
• 500g short-grain rice (see Rudi’s Tips)
• about 1,25 litres hot chicken stock
• 400g – 500g mussels, scrubbed
• 150g calamari
• 6 – 8 whole prawns, deveined
• 3 – 4 crayfish tails
• 6 – 8 langoustines, deveined
• 100g frozen peas
• 1 lemon, cut into wedges, to serve