Ians Chicken and Seafood Paella

• 1 large chicken breast, diced fairly small
• 12 teaspoon smoked paprika
• 14 teaspoon salt
• 3 tablespoons olive oil
• 1 large onion, finely chopped
• 2 garlic cloves, crushed
• 1 red pepper, sliced
• 1 large tomatoes, diced
• 4 small cooking chorizo sausage, sliced
• 12 large prawns, shelled and deveined (reserve heads and shells for stock)
• 3 small squid, sliced
• 2 fish stock cubes
• powdered saffron
• 1 liter boiling water
• 400 ml bomba paella rice

1. Make stock by combining stock cubes, saffron, prawn heads and shells with boiling water in a saucepan and cook gently for 10 minutes.
2. Mix chicken, paprika and olive oil.
3. Heat paella pan.
4. Add chicken and fry until just cooked then remove to a plate.
5. Add olive oil to pan.
6. Gently fry onion and garlic then add in pepper add a pinch of salt to help soften.
7. Add in tomato and cook and stir until softened.
8. Add in squid and fry.
9. Add rice and stir to coat all grains.
10. Add 800 ml strained stock.
11. Cover loosely and cook gently until rice is almost cooked giving it a stir now and then.
12. Add prawns and chorizo and chicken cover, cook over very low heat until prawns are done and chorizo heated through.
13. Stir and serve.

chicken breast, paprika, salt, olive oil, onion, garlic, red pepper, tomatoes, sausage, prawns, fish, powdered saffron, water, paella rice

Taken from www.food.com/recipe/ians-chicken-and-seafood-paella-516164 (may not work)