Serves 6
Ingredients
- 800mL Chicken stock
- 320g Chicken thigh fillet skin off, diced
- 160g Squid rings
- 240g Black Mussels, cleaned
- 160g Chorizo, diced
- 80g Green Peas, Frozen
- 200g Brown Onion, diced
- 16g Garlic, crushed
- 1g Saffron threads
- 80g Red capsicum, diced
- 120g Tomatoes, diced
- 1 sprig Rosemary
- 15g Flat parsley, chopped
- 10g Salt
- 6g Paprika, smoked
- 1g Chilli flakes
- 320g Bomba rice
Method
- Heat stock and saffron in large pot to boiling
- Sear diced chicken in the pan and remove to the side
- Sear chorizo in pan and remove to the side
- Sautee diced onion and garlic until translucent
- Add rice and stir to coat
- Add stock to the pan
- Add chicken and chorizo back into the pan
- Add squid rings
- Season generously with spices and rosemary
- Leave for 10 mins on low simmer
- Add capsicum and tomatoes then stir. Add mussels by sticking them into the rice
- Cook for another 10 minutes on low
- Sprinkle peas over the top of rice. If all liquid is absorbed check the rice to ensure it is done
- The mussels are ready to serve when opened. If they do not open discard them
- Sprinkle with parsley. Leave to sit for 5 minutes before serving.
