Name: Chicken, chorizo and seafood paella
Prep time: 30 min
Cook time: 35 min
Total time: 65 min
Yield: 1
Ingredients: 135g tub chargrilled marinated capsicum, drained (oil reserved), cut into thin strips; 9.20 gm extra virgin olive oil; 2 chorizo, sliced diagonally; 1 brown onion, chopped; 300g chicken thigh fillets, cut into 3cm pieces; 10.00 gm smoked paprika; 5.00 gm mixed spice; 44.40 gm tomato paste; 400.00 gm medium-grain white rice; 187.50 gm dry white wine; 637.50 gm salt reduced chicken style liquid stock; 131.25 gm fresh orange juice; 1 cleaned squid hood, cut in half lengthways; 12 large green prawns, peeled, deveined (tails intact); 125.00 ml split marinated green olives; Chopped fresh flat-leaf parsley, to serve; Orange wedges, to serve

Chicken, chorizo and seafood paella

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Prep Time:
30 minutes

Cook Time:
35 minutes

Total Time:
65 minutes

Impress with this vibrant Spanish one-pan paella bursting with chicken, chorizo, and succulent seafood.

Ingredients:

135g tub chargrilled marinated capsicum, drained (oil reserved), cut into thin strips
9.20 gm extra virgin olive oil
2 chorizo, sliced diagonally
300g chicken thigh fillets, cut into 3cm pieces
10.00 gm smoked paprika
5.00 gm mixed spice
400.00 gm medium-grain white rice
187.50 gm dry white wine
637.50 gm salt reduced chicken style liquid stock
131.25 gm fresh orange juice
1 cleaned squid hood, cut in half lengthways
12 large green prawns, peeled, deveined (tails intact)
125.00 ml split marinated green olives
Chopped fresh flat-leaf parsley, to serve
Orange wedges, to serve

Instructions:

In a large, deep frying pan over medium-high heat, heat reserved oil and olive oil. Add chorizo and onion, and cook for 5 minutes until chorizo is browned. Then, add chicken and cook for another 5 minutes until browned. Stir in spices for 30 seconds until fragrant. Add paste, mix well, and finally, add rice, stirring until well coated.
Pour in the wine and simmer for 2 minutes until reduced by half. Stir in the stock and orange juice and bring to a gentle simmer. Season to taste. Reduce heat to low, cover, and simmer for 10 minutes until rice is nearly cooked.
Score the inside flesh of the squid in a diamond pattern and then cut each half into 6 pieces. Pat the pieces dry with a paper towel.
- Layer paella with colorful capsicum, tender squid, succulent prawns, and briny olives. Cover and simmer for 8 to 10 minutes until seafood is perfectly cooked. Allow to rest for 5 minutes. Garnish with fresh parsley and accompany with zesty orange wedges.

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