Spanish paella

(recipe by Severino Miaja)
Serves 6 Prep time 45 minutes
Cook time 60 minutes

16 pieces of cut chicken pieces
3 slices of smoked bacon lardons
2 yellow onions, finely diced
3 garlic cloves, finely diced
2 medium tomatoes, sliced
12 slices of spicy chorizo
1 tin of tuna in oil
280g baby peas
20 green olives, roughly chopped
1 large pinch of saffron
1.6 litres water
800g Spanish round rice or pearl rice
24 pieces of prawns
8 pieces of scampi
8 pieces of Spanish mussels, in their shell

Garnish
1 red pepper, seeded and sliced into strips

• In a large skillet or paella pan (which can be purchased from Solymer Asia), add enough olive oil to coat the pan and allow oil to heat up.
• Sauté chicken pieces, bacon, onions and garlic in olive oil. Stir well.
• Add tomatoes, chorizo, tuna, peas, olives and saffron diluted in a little water. Mix.
• When the chicken is almost cooked, pour in the Spanish round rice. Add water until ingredients in pan are submerged in liquid.
• Add the prawns, scampi and mussels into the pan and cook on high heat, ensuring that rice remains moist. Cook until al dente. Adjust seasoning with salt.
• Turn off the fire. Put the lid on the paella to let it rest for about 10 to 15 min. Before serving, arrange strips of red pepper on top of paella to decorate.

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