Spanish Paella

Ingredients

• 2 1/2 cups rice
• 5 boneless chicken breasts
• 10 Shrimp
• 350 gms of Squids cut as rings
• All purpose flour for dusting
• 100 g chorizo, sliced
• 6 slices pancetta (streaky bacon)
• 1 finely chopped onion
• 4 cloves finely minced garlic
• 2 liters chicken stock
• 1 pinch saffron
• 1 tsp smoked paprika
• Chopped parsley
• 1 cup peas
• Salt to taste
• Freshly ground pepper
• Olive oil

Method

Dust chicken pieces in flour after seasoning. Fry them until golden brown. Keep aside. Heat oil in a pan. Sauté sliced chorizo and bacon till crisp brown. Add onion and garlic and continue to sauté. Cook the rice in half the stock infused with smoked paprika and saffron till nearly done. Then add the remaining stock, shrimp and peas and sautéed ingredients and cook.
Add the chicken and garnish with chopped parsley. Serve with a wedge of lime.

Tips

The Spanish Paella also has a version that works well with vegetarians; healthy veggies and artichoke hearts, and generously spiced with paprika and turmeric. The Paella originally began as hearty fare for laborers. It was cooked on open wooden fires and eaten off the pan.