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This is by no means the authen­tic Paella recipe, but this is a fairly easy recipe to make. There must be thou­sands, if not hun­dreds of thou­sands of this very pop­u­lar recipe around, all claim­ing to to be bet­ter than the next. Use this as a guide­line. Green and red pep­pers also work very well with paellas.

Ingre­di­ents

250g chicken fillets(+_ 2)
1kg mixed seafood( I used mus­sels, cala­mari, fish and prawn)
1 Chorizo sausage(or any other spicy meat,eg cabanossi etc or bacon)
1012 prawns
2 cups baby peas
2 cups chicken or fish stock
500g mush­rooms (optional, but give it a try)
1 cup rice
1 Onion, finely chopped
3 cloves gar­lic, finely chopped
1 tspoon paprika
2 cups chicken stock
1 tspoon turmeric
1 tpsoon pars­ley
1 Chili
Salt and pep­per
Olive oil
Knob of but­ter
12 cup chopped spring onions for garnish

Method

Heat the but­ter and olive oil in a fry­ing pan, and fry the onion and chili until the onions become translu­cent. Add the chorizo and chicken to the pan and fry while mix­ing it well with the onions. Add the gar­lic and the mush­rooms and fry over low heat for a fur­ther 5 min­utes.
Now add the chicken stock to the pan and mix in the rice. Let this sim­mer slowly for approx­i­mately ten min­utes. Mix in your seafood, and add the rest of your herbs and spices and let this sim­mer for about seven min­utes. Do not for­get to add the peas. Once the peas are warmed through , your Paella should be done.

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