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Pan of Homemade Paella
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Pan of homemade paella

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20min · 8 servings Ingredients • 3 cups Arborio Rice • 7.5 cups chicken broth / stock, heated • 250g chorizo, sliced 5mm thick • 3 chicken thigh fillets, sliced 1cm • 16 prawns, peeled with heads and tails intact • 16 calamari rings • 3 roma tomatoes, diced (or 400g diced tomatoes canned) • 1 large red capsicum, diced • 1 cup green peas • 2 brown onions, diced • 6 garlic cloves, chopped • ¼ cup extra virgin olive oil • ½ cup parsley, finely chopped • 1 teaspoon saffron threads • 1.5 teaspoons paprika • Juice and Zest of 1 lemon • Generous amount of salt and pepper 1. Add EVOO, onion, garlic, capsicum and chorizo and cook until onion is translucent. • 2. Add tomatoes, paprika, saffron and cook for 3 minutes stirring occasionally. • 3. Add the chicken and cook for 3
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