Paella

6 x chicken thigh fillets, skinned and cut into large chunks

Olive oil

250g cooking chorizo, sliced

75g cubed pancetta

1 onion, finely sliced

2 garlic cloves, sliced

2 red peppers, cut into chunks

150g green beans, cut into small pieces

2 tsp smoked paprika

500g paella rice

1.25 litres chicken stock

300g tiger prawns, shell-on

1kg mussels

Flat leaf parsley, chopped

Lemon wedges to serve

Heat 1 tbs olive oil in a large wide frying pan and cook the chicken pieces until browned
Scoop out the chicken and add the chorizo and pancetta and cook until crisp, approx. 5 mins
Add the onion, garlic and pepper and cook until softened
Add back the chicken and the green beans then stir in the paprika and cook for 1 min
Add the rice and stir to coat
Pour in the chicken stock, put on a tight-fitting lid (or cover with foil) and cook for 15-20 mins until the rice is tender
Rinse the mussels under a cold tap and tug out any beards that might still be attached to the shell
Place the tiger prawns and mussels on top and keep cooking for a few more minutes with the lid on until the mussels are open and the prawns have turned pink and aree cooked through
Stir in the parsley and serve with lemon wedges

Get in touch to see which ingredients for this we have in stock today. Call us on 07399 549295 or email cliftonseafood@outlook.com

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