Seafood Paella

I am not Spanish so apologies to my Spanish friends if this doesn't seem authentic.  This is how I make it and it always goes down a treat.  This recipe feeds a lot of people so if need be, you can reduce the quantities.  I make this when we have a large family gathering.

Ingredients:

6 Tbsp Extra Virgin Olive Oil

10 pieces of chicken on the bone cut in 2

500g frozen seafood mix, defrosted and cleaned

250g calamari rings

1 onion chopped

2 cloves of garlic chopped

2 red peppers deseeded and chopped (bell peppers)

2 tsp paprika

1 tin peeled chopped tomatoes

3 chorizo sausages cut into rings

A few strands of saffron soaked in a little hot water (you can use turmeric)

250ml dry white wine

4 cups of short grain rice (you can use arborio, I just use normal Tastic rice)

2L hot chicken stock

250g frozen peas

20 mussels in the shell  (cleaned and beards removed)

20 prawns in the shell, deveined and cleaned

1 tin red peppers, cut into strips

20 calamata olives.

20 lemon wedges

Method:

In a large flat pan (preferably a paella pan) heat the oil and fry the chicken until golden brown.  Do this in batches. Remove and set aside.

Add the seafood mix and fry for 2 minutes, remove and set aside.

Add the calamari rings and fry for a minute or 2, remove and set aside.

Add the chorizo slices and fry for a few minutes to release the oils, remove and set aside.

Add the onions, garlic, peppers and paprika, fry until onions are soft.

Add the tomatoes and cook until most of the liquid has evaporated

Add the rice and stir making sure all the rice is well coated with the oils from the pan.

Add the chicken pieces and chorizo.

Combine the saffron, white wine and chicken stock, lower the heat and cook for 40 minutes or until most of the liquid has been absorbed.

Add the seafood mix, peas, prawns, calamari rings and mussels. Cook until all the liquid is absorbed. (DO NOT STIR)

Decorate with strips of tinned red peppers, olives and lemon wedges.