1 litre good-quality fish or chicken stock
2 cups water
½ tsp saffron threads
2 tbsp olive oil
1 large chicken breast fillet (300 g)
1 chorizo sausage, finely chopped
1 onion, diced
2 garlic cloves, crushed
1 tsp smoked hot paprika
1 red capsicum, diced
1 large tomato, chopped
1 ½ cups Arborio rice
12 large green prawns, rinsed
500 g mussels, cleaned
⅔ cup frozen peas
1 lemon, halved
¼ cup chopped Italian parsley, to serve
- Put stock, water and saffron in a large saucepan. Cover and bring to a gentle simmer over a medium heat. Heat oil in a large deep non-stick frying pan or paella pan over a medium heat. Cook chicken for 5 minutes each side until browned. Reduce heat to low, cover and cook for 10 minutes or until cooked through. Remove and set aside. When cool, dice the chicken and reserve the cooking juices.
- Return pan to a medium heat. Add chorizo and cook, stirring, for 2 minutes. Add onion, garlic, paprika and capsicum and cook, stirring, for 3 minutes or until soft. Add tomato and rice and stir for 2 minutes.
- Pour over 1/3 of the hot stock mixture and stir to combine. Simmer until absorbed. Add more stock mixture, reserving ½ cup. Stir to combine, then cover and cook on medium-low for 10 minutes.
- Arrange prawns and most of the mussels around the outer edge of the pan, then scatter remaining mussels in the middle. Drizzle with remaining stock and reserved chicken juices. Cover and cook for a further 10 minutes or until mussels have opened (discard any that haven’t opened). Drizzle ½ cup water over paella if dry. Sprinkle over peas and chicken, turn off heat and stand covered for 5 minutes. Squeeze lemon over rice and sprinkle with parsley, to serve.