Seafood Paella

• 1 oz butter
• 3 tbsp olive oil
• 170 grams chorizo cut into thin slices
• 1/4 tsp saffron strands
• 1 large onion finely chopped
• 5 clove garlic peeled and thinly sliced
• 1 green pepper diced
• 1 red pepper diced
• 1/2 cup paella rice
• 2 pints chicken stock
• 1 cup dry white wine
• 4 large tomatoes de-seeded and diced
• 1/2 tsp thyme leaf
• 1/2 tsp chilli flakes or a finely chopped chilli
• 1/2 tsp paprika
• 1 cup frozen or fresh peas
• 6 large king prawns
• 350 grams prawns
• 300 grams squid chopped into bite size pieces

1. Heat half the olive oil and butter in a large flat bottom pan over medium heat.
2. Get another pan ready for your seafood for later.
3. Fry chorizo until slightly crisp.
4. Get your hot chicken stock ready and add saffron to the stock.
5. Add onion peppers and 4 cloves of garlic and fry until soft.
6. Add thyme, chilli or flakes and rice.
7. Stir until rice is coated with oil.
8. Turn down heat if rice starts to stick to the bottom of the pan.
9. Add paprika and wine.
10. When wine starts to bubble add about 1 and 1/2 pints of chicken stock.
11. Add tomatoes and peas.
12. Turn down heat and cook for about 10 mins.
13. Don't take your eye of the pan because this rice is like a sponge.
14. If it sticks or feels to thick add a little more stock.
15. Now is the time to put the cat out.
16. Heat the rest of your oil and garlic and butter in your other pan.
17. Fry king prawns for about 1 minute each side.
18. Then add to paella.
19. Try to keep some oil you have a little more to do.
20. Do the same with your prawns for 1 minute.
21. Add to paella.
22. Now add squid for no more than 1 minute and add to paella.
23. Lemon and parsley to garnish.
24. Let the cat in and enjoy.

butter, olive oil, chorizo, saffron strands, onion, clove garlic, green pepper, red pepper, paella rice, chicken, white wine, tomatoes, thyme, chilli, paprika, peas, king prawns, prawns

Taken from cookpad.com/us/recipes/332453-seafood-paella (may not work)