Paella!

• 250 grams Paella rice - dry weight
• 2 Boneless chicken thighs
• 400 grams Fresh live mussels
• 1 small chorizo sausage
• 2 clove Garlic
• 1 Handful garden peas
• 1 Yellow or red pepper
• 3 Shallots
• 1 Glass red wine
• 1 pinch Saffron
• 1/2 tsp Dried mixed herbs
• 1/2 tsp Smoked paprika
• 1/2 small tin tomato puree
• 750 ml Chicken stock
• 2 Lemon wedges

1. Add the rice, tomato puree, chicken stock, mixed herbs, saffron and paprika to a large saucepan.
2. Season with salt and pepper.
3. Bring to the boil, stir, lower the heat, cover and simmer for 20 min or untill the rice has absorbed the liquid, stirring occasionally and tasting.
4. When rice is at the desired consistancy, turn off the heat and rest.
5. Meanwhile, slice the chicken, chop the garlic and chorizo and add to a paella pan (or wok), fry for a few minutes.
6. Slice the shallots and pepper and add to the pan with the peas, cook for a further 5 minutes, adding a bit of the wine if it becomes dry.
7. Add the remaining wine, with the mussels in their shells and cook on high for approx 10 minutes or untill the mussel shells have opened and the chicken is cooked through.
8. Discard any closed mussels.
9. When the rice is done and rested for at least 5 minutes, add it to the paella pan and stir through.
10. Serve immediately with the lemon wedge and a glass of wine!

paella rice, chicken thighs, fresh live mussels, chorizo sausage, clove garlic, handful garden peas, red pepper, shallots, glass red wine, saffron, mixed herbs, paprika, tomato puree, chicken, lemon wedges

Taken from cookpad.com/us/recipes/343397-paella (may not work)