PAELLA

SERVES 6 PREP + COOK 1 HOUR COST $$$$$

2 pinches saffron ¼ cup boiling water 600g uncooked medium king prawns 1kg black mussels 1 tbsp olive oil 600g chicken thigh fillets, chopped coarsely 300g cured chorizo sausage, thinly sliced 1 red onion, finely chopped 1 red capsicum, finely chopped 3 garlic cloves, finely chopped 2 tsp smoked paprika 2 large finely chopped ripe tomatoes, peeled 1 ½ cup calasparra rice or arborio rice 3 cups chicken stock ½ cup frozen peas 2 tbsp chopped coarsely flat-leaf parsley 1 lemon, cut into wedges ½ cup aioli, to serve (see tip) Place saffron and boiling water in a small bowl. Stand 15 mins. Meanwhile, shell and devein prawns, leaving tails intact. Scrub mussels and remove beards.

Heat oil in a 38cm paella pan or very large frying pan over high heat. Cook chicken 5 mins or until browned. Remove from pan. Add chorizo to same pan and cook 3 mins or until browned. Remove chorizo from pan. Reduce heat to medium-high.

Add onion, capsicum, garlic and paprika to same pan and cook 3 mins or until soft. Stir in tomato. Add rice and stir to coat in mixture.

Return chicken and chorizo to pan with stock and saffron mixture. Season and stir only until combined (do not stir again). Bring to boil. Reduce heat and simmer uncovered 15 mins or until rice is almost tender.

Sprinkle peas over rice. Place prawns and mussels evenly over surface of paella. Cover pan with a lid or large sheets of foil. Allow to simmer, covered, 5 mins, or until prawns are just cooked through and mussels have opened (cooking time depends on evenness of heat under pan. It can be useful to rotate pan during cooking, so heat distributes evenly). Sprinkle with parsley. Serve immediately with lemon wedges and aioli.