Hearty SpanishPaella

• 1 Tblsp Olive Oil
• 1 Onion, finely
• 1 clove Garlic, finely chopped
• 400g Diced Chicken breast
• 1 Pkt Primo Diced Chorizo
• 1 Tblsp Olive Oil
• ¼ tsp Saffron powder
• 2 tsp Smoked Paprika
• 2 Tblsp Tomato Paste
• 1 red Capsicum, thinly sliced
• 2 Cups Long Grain Rice
• 4 Cups Hot Chicken stock
• 400g Diced Tomatoes
• 15 lge Prawns, tail on
• 500g Green Mussels
• 1 Lemon, zested & juiced
• For garnish:
     Parsley Leaves for garnish

Method of recipe

• Heat the olive oil in a large deep pan over a medium high heat and sauté the onion & garlic 2 minutes. Add the Chicken & Primo diced Chorizo to the pan and stir fry until browned. Remove from the pan and set aside.
• Mix together the olive oil, saffron powder, smoked paprika and tomato paste well.
• Return the pan to the heat over a medium heat 1 minute, add the saffron & tomato paste to the pan and cook 1 minute.
• Add the rice to the pan stirring well for 1 minute. Add the hot chicken stock to the pan and cook stirring 2 minutes. Stir in the diced tomatoes, chicken and diced chorizo along with the capsicum.
• Arrange the mussels and prawns decoratively on the top.
• Reduce heat to low and cover 15 minutes or until rice is cooked when tested.
• Serve Paella garnished with lemon zest and torn parley leaves.

Notes:

• For a delicious alternative replace chicken with sliced pork fillet.