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March 28, 2012

This is a fabulous dish for sharing with a group of friends with lots of sangria!

Ingredients (to serve 6)
Olive oil
Salt and pepper
2 skinless, boneless chicken breasts, cut into large chunks
150g chorizo, cut into large slices
1 large onion, finely chopped
2 cloves garlic, peeled and chopped
2 pinches paprika
1 tin of chopped tomatoes
150g frozen peas or green beans
300g paella or arborio rice
Pinch of saffron
500ml chicken stock
250g cooked prawns, peeled and cleaned
200g mixed shell fish such as clams and mussels

Season the chicken pieces with salt and pepper.
Place a 40-50 cm paella pan over 2 burners on a medium heat.
Add 3 tbsp oil, the chicken and the chorizo.
Leave them to brown slowly, turning the chicken over occasionally, for about 12-15 minutes until cooked through.
Remove the chicken and chorizo from the pan onto a plate.
Add the chopped onion, garlic and paprika and fry for 5-6 minutes until the onion is soft.
Add the tomatoes and fry for 4 minutes then stir in the peas or beans.
Add the stock, saffron and a good pinch of salt and bring to the boil.
Sprinkle in the rice and lightly stir so the ingredients are evenly distributed.
Place the chicken pieces and chorizo evenly around the pan.
Give the pan a good shake to bed the meat down into the rice.
Simmer vigorously for 6 minutes but do not stir any more.
Reduce the heat and simmer for another 10 minutes, again without stirring.
Add the prawns and shellfish and cook until the liquid has all been absorbed and the mussels and clams are open.
Turn off the heat, cover with a clean tea towel or unfolded newspaper and leave for 5 minutes to rest.
Serve straight from the pan.

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