Paella

 There is no absolutely right or wrong way to make paella… there are so many versions, depending on the region it comes from. This version has no claim to being Spanish. 

Recipe by Ian Parmenter

INGREDIENTS

• Large pinch of saffron strands
• 250g chorizo or other spicy sausage in bite-size pieces
• 2 tbs extra virgin olive oil
• 500g skinless chicken leg pieces
• 1 large onion, chopped
• 2 capsicums (one red, one green or yellow), cut into strips
• 2 tsp chopped garlic
• 2 or 3 tsp smoked paprika (or ordinary paprika powder)
• white pepper to taste
• 1 bay leaf
• 3 cups medium rice
• 1 cup cherry tomatoes, cut in half
• 1 litre ± chicken stock
• 400g white fish fillets, cut into bite-size pieces
• 12 raw prawns in shells
• 12 mussels
• 1 cup frozen peas (optional)

• METHOD
  1. Immerse the saffron in a couple of tablespoons of boiling water for five minutes.
  2. Partly cook the chorizo for a few minutes in a little olive oil.
  3. Add chicken and cook three or four minutes. They don't need to be cooked right through at this stage.
  4. Add the onion, capsicum, garlic, smoked paprika and white pepper
  5. Add the rice and stir for a couple of minutes.
  6. Pour in the stock and saffron liquid and bay leaves
  7. Add water to cover to about one centimetre above the rice.
  8. Cover (with foil) and leave to simmer for 15 minutes over very low heat.
  9. Rinse and drain the fish, prawns and mussels in cold water, discarding any mussels that have opened.
  10. Dot prawns and mussels over rice mixture. (Frozen peas may be added at this time.)
  11. Squash the tomatoes and add to the top. Leave to cook for 2 - 3 minutes
  12. can be seen here
      http://www.abc.net.au/tv/pohskitchen/stories/s2871702.htm