Prep Time: 30min
Cook Time: +-30min
500 g mussels, in shells or tinned
4 tbsp extra-virgin olive oil
2 cloves garlic, crushed
1 medium onion, roughly chopped
1 red pepper, seeded and finely chopped
3 skinless, boneless chicken breasts, cubed
120 g chorizo sausages, sliced
1 can chopped tomatoes, with its juice
1 tsp paprika
3 tbsp sherry
270 g white rice
4 cups chicken stock
12 tiger prawns, de-veined
400 g frozen calamari rings
2 tbsp lemon juice
1 pinch salt and milled pepper, to taste
1 lemon, cut into wedges
Clean the mussels thoroughly and discard any broken shells.
Pour one cup of water into a large pot, add the mussels and cover. Cook on a high heat and bring the liquid to a boil. When steam is released from the sides of the pan, reduce the heat and simmer the mussels until they begin to open. Discard any mussels that have not opened, and set the cooked mussels aside until needed.
Heat the olive oil in a paella pan or a large heavy-based pot. Add the garlic, onion and red pepper and sauté until soft and translucent.
Add the chicken breast and chorizo and fry until golden.
Add the tomatoes, paprika and sherry, reduce the heat and simmer for about 10 minutes or until fragrant.
Stir in the rice and simmer for five minutes. Add the stock and bring to the boil. Reduce the heat and cook uncovered until the rice has absorbed most of the liquid.
Add the prawns, lemon juice, mussels and calamari to the pan and cover with a fitted lid. Cook for a further 10 minutes or until the prawns are pink and the mussels and calamari cooked and/or heated through.
Season with salt and pepper and serve hot with lemon wedges.
Enjoy your meal