Paella With Seafood, Chicken And Lemons

INGREDIENTS (Serves 4-6) For the paella: ◆ 4tbsp olive oil ◆ 6 chicken drumsticks, trimmed ◆ 1 large onion, chopped ◆ 1 large red pepper, diced ◆ 4 cloves garlic, minced ◆ 350g paella rice ◆ 2tsp smoked paprika ◆ 1 pinch saffron threads ◆ 1200ml chicken stock, hot ◆ 450g mussels, rinsed with beards

removed ◆ 450g fresh prawns, peeled,

deveined, with tails intact ◆ 450g white fish fillets, e. g. cod,

roughly chopped ◆ 300g frozen peas, thawed ◆ Salt and ground black pepper To serve: ◆ 2 lemons, cut into wedges

1 Heat 2tbsp of the olive oil in a large heatproof dish over a moderate heat. Season drumsticks with salt and pepper before searing in the hot oil until golden-brown. Remove to a plate. 2 Add the remaining olive oil to the dish and saute the onion, red pepper, garlic, and a pinch of salt for 5-6min until softened. Stir in the paella rice and saffron into the stock, and pour the mixture over the rice. Sprinkle over the paprika, stir and simmer. 3 Place the chicken drumsticks on top of the rice, cover with a lid, and simmer gently for about 25min until the rice is almost tender and the chicken is almost cooked through. Arrange the mussels, prawns, and fish on top of the rice. Cover again with a lid and cook over a reduced heat for about 7-8min. 4 Stir through the peas and season the paella with plenty of salt and pepper. Warm over a low heat until the peas are tender, 2-3min. 5 Serve family-style with lemon wedges for squeezing over.