*4 chicken thighs

* 1 chorizo sausage, sliced

* 4 tablespoons olive oil

* 3 garlic cloves, crushed 

* 1 onions, chopped

* 1 clove garlic, crushed

* 1 cups medium grain rice

* 1 can chopped tomatoes 

* 1 red pepper, chopped 

* 2 cups chicken stock 

* salt and pepper 

* 500g mussels 

* 400g calamari (optional)

* 10 prawns, de-veined

* 2 pinches of saffron 

* Plain flour 

* 1 tsp of smoked paprika 

* Handful parsley, chopped

* 1 lemon 
Preheat the oven to 180ºC
Season the chicken thighs with sea salt and black pepper and dust with flour.
In a paella pan( I used a normal one because student budget) , Heat a splash of oil and on a medium heat,fry the chicken until golden brown all over, then transfer to a baking tray and place in the oven for 20 minutes, or until cooked through
Using the same pan, sauté the onions, garlic, green pepper and chorizo sausage until golden brown, add the rice sauté until the rice grains become translucent.
Gently heat the chicken stock and infuse half with the saffron.

Add the infused chicken stock,canned tomatoes and smoked paprika and cook gently over medium heat for around 20 minutes, stirring occasionally.
Place the prawns, calamari (optional), mussels over the rice and cover with a fitted lid or foil. 

Cook for a further 10 minutes, or until the fish is cooked.
End off by adding the cooked chicken, seasoning with salt and pepper and sprinkling over the chopped parsley 

serve with wedges of lemon for squeezing over.

Note (keep adding chicken stock if your rice isn’t cooking through)


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