A traditional Spanish one-pot dish combining rice, chicken and chorizo, flavoured with a delicious combination of Garlic, Saffron, Paprika, Thyme and Chillies, and finished off with a selection of mussels and prawns.
Heat 1 tbs of the oil in a large pan and fry the chicken thighs skin side down for around 5 minutes until browned, flip them over and fry for a further 2-3 minutes on the underside to brown. Remove from the pan along with any excess fat and set aside.
Add the onion and Garlic and fry for 2 minutes until it begins to soften. Add the chorizo and fry for a further 2 minutes.
Add the rice along with the Paprika, Thyme and Crushed Chillies, cook constantly stirring until the rice begins to turn translucent.
Add the wine, allow to bubble and cook off for around 2 minutes then add the chicken stock, Saffron and red pepper, return the chicken thighs to the pan, reduce the heat and cook for 15-20 minutes on a low simmer until most of the water has been absorbed and the rice is al dente.
Stir in the mussels, prawns, peas and Parsley. Cover and cook for around 5 minutes or until all the water has been absorbed and the chicken and seafood are cooked through.