Lots of ingredients :


170g/6oz chorizo, cut into thin slices
110g/4oz pancetta, cut into small dice
3 tsps crushed garlic
1 large onion, finely diced
1 red pepper and 1 orange pepper, diced
1 tsp soft thyme leaves
¼ tsp dried red chilli flakes
570ml/1pint paella rice
1 tsp paprika
125ml/4fl oz dry white wine
1.2 litres/2 pints chicken stock, heated with ¼ tsp saffron strands
3 chicken breasts, diced and browned
15 small scallops
110g/4oz frozen peas
8 cherry tomatoes, deseeded and diced
125ml/4fl oz olive oil
12 raw prawns
450g/1lb squid, cleaned and chopped into bite-sized pieces
5 tbsp chopped parsley
salt and pepper


In your secondary frying pan, seal and brown off your chicken pieces in some olive oil.
In your main pan, heat half the olive oil and add chorizo and pancetta, fry til crisp. Add garlic, onion and peppers and fry until soft.
Add thyme, chilli flakes and rice and stir until the rice is coated and glossy.
Add the paprika and wine, heating until it bubbles.
Add your hot chicken stock and saffron mixture and the chicken pieces and cook gently for 5 – 10 minutes.
Add your peas and tomatoes and continue cooking gently for another 10 mins.
Whilst your first pan is on the last ten minutes of gently cooking, use your secondary pan to heat the rest of the olive oil, adding garlic and prawns for a couple of minutes before dumping the prawns into your paella (by dumping, I mean delicately removing them from the oil and garlic, not slopping the whole lot in.  That oil and garlic needs to stay in your secondary pan for …)
The squid, which now gets gently fried in the oil and garlic for 2 – 3 minutes. And add to the paella!
Fry your scallops, and just for fun, add those to the paella as well!
Sprinkle your cut parsley over the top and serve!
Very nice with green salad and warm ciabatta rolls!


Don’t stint on the saffron! Hence the not very golden colour.
Squid = very chewy! Be careful, an extra 30 seconds will make it as good as chewing gum
Portions and containers = don’t do a 6 person dish in a small dish!
Don’t forget the paprika!


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