Mixed paella Recipe
- vegetable oil, for frying
- 4 boneless chicken thighs, skin on
- 100g/3½oz pork belly, cut into 1cm/½in cubes
- 100g/3½oz baby squid, cut into rings
- 75g/3oz chorizo, chopped
- 1 onion, chopped
- 1 garlic clove
- 400g/14oz short grain rice or paella rice (such as Calasparra)
- 1 tbsp dried rosemary
- pinch saffron strands, soaked in 3-4 tbsp milk
- 1 litre/1 pint 15fl oz chicken stock
- salt and freshly ground black pepper
- 8 plum tomatoes, chopped
- 8 king prawns, shell removed and de-veined
- 125g/4oz assorted fresh fish (such as salmon, haddock or cod), skinless, boneless, cut into chunks
- lemon wedges, to serve
- Heat the oil in a paella pan or a wide, deep, heavy-bottomed frying pan.
- Add the chicken thighs and cook until browned on all sides. Add the pork cubes, squid and chorizo and fry until golden-brown all over, then remove from the pan and set aside.
- In the same pan, fry the onion and garlic for 3-4 minutes, until softened.
- Add the rice, rosemary, saffron and its milk, and about half of the stock. Bring to the boil, then reduce the heat to simmer for 18-20 minutes, adding more stock if the rice dries out.
- Return the chicken and pork to the pan, stir well and allow continue simmering for ten minutes, adding a little more stock if necessary, until the chicken is completely cooked through.
- Add the cooked squid and chorizo and stir well.
- Add the prawns, assorted fish and the tomatoes and cook for about 8-10 minutes, or until the fish and prawns are just cooked through.
- To serve, spoon the paella into warmed bowls with a lemon wedge alongside.
