4 large boneless skinless chicken thigh filletscut into bite-sized piece s
4 large tomatoeschopped
1/2 cup dry white winesauv blanc, pinot gris - optional
1 pinch saltto taste
1 pinch pepperto taste
10-12 musselsscraped and cleaned properly
8 ounce scalamari rings
3 3/4 cup slow sodium chicken brothor stock, or homemade fish stock
2 cup smedium grain riceor jasmine rice
1/2 cup frozen peas
1 teaspoon saffron powderor saffron threads
1 teaspoon paprikasweet or smoked
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
21 ounce sshrimp
2 tablespoon sfresh flat leaf parsleychopped
1 tablespoon fire roasted bell peppers stripscapsicum strips
Instructions
Heat oil in a large sized non stick pan or well seasoned skillet (or a paella pan if you have one), over medium heat. Fry onion, garlic and capsicum together; cook until onion is transparent (about 3 minutes).
Sauté chicken until golden on all sides. Add in the chopped tomatoes, salt and pepper to taste. Cook for 5 minutes until they release liquid and the tomatoes begin to create a sauce.
Add the wine, mussels and calamari rings. Allow to cook for a further 5 minutes; allow the wine to evaporate to half the quantity, then pour in the stock (or broth), rice, peas, saffron, paprika, garlic powder and onion powder. Mix all ingredients until well combined.
Bring to a boil; reduce the heat and cover to allow MOST of the liquid to absorb into the rice, while stirring occasionally to prevent rice from sticking and burning to the pan underneath. (Cook until the rice is ALMOST cooked through.)
Add in the prawns, mixing them through the rice, and cover again to allow the prawns and rice to cook completely.
Once cooked, sprinkle with the parsley. Place capsicum strips over the top of the paella for enhanced flavour to serve. Drizzle with a small amount of olive oil over the top before serving.
