Mixed Seafood Paella

What you Need… 1 Level Tbsp Sweet Paprika 2 Tsp Dried Oregano, or Mixed Herbs Salt and Freshly ground pepper 4-6 Chicken Thighs, roughly cut in halves 100ml Olive Oil 1 Length of Spanish Chorizo, sliced in 1 inch rounds 1 Large Yellow Onion, diced 4 Garlic Cloves, crushed or Grated Bunch flat-leaf parsley leaves, chopped, hold back some of the leaves to garnish 1 Tin Chopped Tomatoes 400g Paella Rice, Long Grain rice will do in a bind 1440ml Water Pinch Saffron Threads 400g Bag of Mixed Frozen Seafood Good Handful of Frozen Peas Salt and Freshly Ground Black Pepper Lemon wedges, for serving

What you Do… In a bowl mix the paprika, herbs, sat & pepper and mix well, coating the chicken thoroughly. Refrigerate for about an hour if you have time to do so. Heat oil in a large shallow pan over medium-high heat. Saute the chorizo until browned, remove and set aside retaining all the flavoursome oils in the pan. Add the chicken and brown on all sides seasoning well then remove from the pan and set aside with the chorizo. Add the onions, garlic, and parsley to the pan and cook for 2 or 3 minutes over a medium heat. Then, add tomatoes and cook through until the flavours come together. Stir through the rice and coat all the grains then add the water and simmer for 10 minutes, gently stirring so that the rice cooks evenly and absorbs the liquid. Add chicken, chorizo, and saffron, and then the mixed seafood nestling the pieces into the rice. Give the paella a good shake and let it simmer, without stirring, until the rice is al dente, for about 15 minutes. During the last 5 minutes of cooking, when the rice is filling the pan, add the frozen peas. When the paella is cooked test the rice to ensure it’s cooked. At this point, turn the heat up for 40 seconds until you can smell the rice toast at the bottom, this the traditional little twist you’ll find in authentic paella and gives great caramelised finish to the dish.