3Wash the seafood separately and place to one side as this will go in later in the cooking process.
4In your Paella pan pour in around 10 tablespoons of extra virgin olive oil and set heat to medium to high. Add Chicken and cook for 5 minutes, then add onions, garlic and red pepper cooking for a further 5 minutes until chicken cooked through and onions are starting to soften and add the Chorizo. Add the tin of tomatoes, wine, chicken stock and bring to the boil. Then add Paprika dulce, colourant, hot paprika, saffron (Grind up the strands with a pestle and mortar to start the flavour flowing), bomba rice, garden peas and stir round (the smell from this should be amazing!) bring back up to boiling and turn down the heat to simmer add water if rice soaks up the liquid quickly. Cook for a further 20 minutes or until the rice is soft to bite. Add the seafood and black olives and cook for a further 5 minutes. Remove the bay leaves and add the fresh parsley and stir in. Turn the heat off and cover Paella pan and leave to stand for 5 minutes to let all the ingredients infuse together. Season with salt and black pepper to taste. Serve with lemon wedges and tuck in for a fantastic treat for you and your guests!!
61. Experiment and add ingredients you like and take out those you dont.
72. Just meat, just fish, mixed or veggie its all fantastic at a party.
83.I usually buy 6 to 8 big prawns or langoustines to lay on top of the finished dish for excellent presentation which is guaranteed to impress your guests!
94.Serve meat paella first if guests dont like seafood. Then add the seafood and cook for a further 5 minutes for the guests who love mixed Paella.
105.Add any seafood you like, scallops, clams or even lobster as an example and take out the seafood you dont like.
1. 8 Chicken breasts
2. 1 Chorizo sausage ring
3. 500g King prawns or 1 kg if using unpeeled
4. 500g Fresh Mussels
5. 250g Squid rings
6. 2 large Onions
8. 1 Large red pepper
9. 1 garlic bulb
12. 2 teaspoon of Paella Colourant
13. 10 - 12 strands of Saffron (if available)
14. 2 teaspoons of Paprika
15. 2 teaspoons chilli powder (more if you like a little more heat)