Paella

• 100 grams fresh mussels
• 70 grams peas
• 70 grams green beans, cut into short lengths
• 5 tbsp olive oil
• 250 grams boneless chicken breast, cut into chunks
• 150 grams king prawns, peeled and deveined
• 1 large spanish onion
• 4 large cloves of garlic
• 2 medium tomatoes, chopped
• 1 handful of fresh parsley
• 800 ml chicken stock
• 1 pinch of saffron threads
• 350 grams paella rice
• 200 grams chorizo, sliced
• 10 green stuffed olives, sliced
• 1 smoked paprika
• 1 salt and pepper to taste
• 1 red pepper, sliced
• 80 grams squid, cut into rings

1. Soak the saffron in 3 tablespoons of hot water.
2. Then heat the wine in a pan and add the mussels.
3. Cover with a lid and cook until open.
4. Heat half the oil in a paella pan or large frying pan.
5. Season the chicken with salt and paprika, and fry until starting to brown.
6. Add the king prawns and fry until pink.
7. Remove from the pan then add the onions and garlic and fry until the onions soften and brown.
8. Then add the red pepper, tomatoes and parsley and cook for 3 mins.
9. Stir in the stock, saffron liquid and the liquid the mussels were cooked in.
10. Season with salt and pepper and bring to the boil.
11. Stir in the rice, chicken, prawns, squid, chorizo, beans and peas.
12. If using an oven, preheat to 180C, then add the paella.
13. Cook for 15 minutes.
14. If using the hob, cook over a medium hear for about 10 mins, stirring occadionally.
15. Add the olives and mussels and cook for another 10 minutes.
16. When done, serve straight from the pan and enjoy!

mussels, peas, green beans, olive oil, chicken breast, king prawns, onion, garlic, tomatoes, handful, chicken, threads, paella rice, chorizo, olives, paprika, salt, red pepper, squid

Taken from cookpad.com/us/recipes/347972-paella (may not work)