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Seafood Paella

A fantastic paella recipe from Blue Fish voted Australia's Favourite Fish & Chips Restaurant in the 2009 I Love FOOD awards.

1kg Chicken breast (dice into small pieces & marinate with olive oil, smoked paprika, salt & pepper)
¼ cup Extra virgin Olive Oil
2 Chorizo Sausages (thick slices)
1 Spanish Onion (diced)
4 Garlic cloves
1 bunch Flat leaf Parsley
1 x 425 gm tin of crushed tomato
4 cups Short Grain Spanish rice
1½ litre of warm chicken stock
1 pinch Saffron Threads
12 Prawns peeled and deveined (tail on)
12 mussels cleaned
12 pippies
1 Calamari (cleaned & cut into strips)
½ cup of Peas (cooked)
Lemon wedges to serve

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Heat a large paella pan over a medium heat, fry chicken & chorizo till cooked and browned.
Season and remove from pan and set aside.
With a little olive oil fry garlic, onions and parsley for 2-3 minutes on a medium heat then add tinned tomato until combined.
Add the rice and mix to coat all the grains.
Pour in warm stock; reduce heat to simmer for 10 minutes.
Add chicken, chorizo & saffron. Cook for a further 10 minutes then add seafood ingredients tucking them into the rice.
Cook for a further 8-10 minutes - the seafood should be now cooked beautifully and the rice moist and fluffy.
Turn up the heat for a couple minute to lightly toast the bottom of the pan.
Remove from the heat and rest for 5 minutes.
Then garnish with cooked peas, parsley and lemon wedges.

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