- 6 chicken thigh fillets cut into cubes
- 1-2 chorizo sausage diced
- 1 brown onion diced
- 1 large leek diced
- 2 red capsicum diced
- 1 carrot grated
- 4 cloves of garlic crushed
- juice from 1/2 lime
- 100g frozen peas
- Saffron strands
- (or powered imitation saffron)
- 500g (approx.) whole raw prawns
- 500g (approx.) calamari rings
- 500g (approx.) mussels in shells
- (soak in sink salt water, pull off beards, scrub shells - eg with steel wool)
- 400g arborio rice
- 600ml fish stock
- (I use powered 'bonito' fish stock from a Japanese food store)
- 1 bay leaf
- 1/4 cup chopped parsely
- 1/2 cup chopped spring onion
- olive oil
- After chopping the chicken, pour over lime juice and set aside.
- In a large flat bottom fry pan, on a low heat fry the diced choizo in oil.
- You want the cubes to start sizzling and starting to brown - 5-10 mins.
- Add chicken to the pan and turn up the heat.
- Again, you want the chicken to start to brown.
- Turn off heat and remove the chorizo and chicken.
- Fry leek, onion and garlic in pan cook on medium-low heat for approx. 10 mins.
- Add diced capsicum and stir in.
- Turn heat up to medium and add back the chorizo and chicken.
- Add the rice to the pan. Turn heat up a bit.
- Stir until the rice starts to crackle a bit and go opaque.
- Add the saffron and calamari and stir in.
- Add the fish stock and bay leaf. Stir in the grated carrot.
- Flatten the mixture out. Turn heat down to medium-low.
- Arrange the prawns around the outside of the pan.
- Arrange the mussels in the middle 'mouths' up. Try not to put them inside a calamari ring as this might stop you being able to tell it they're ok later.
- I prefer to cover the pan with a lid at this stage. Cook for 10 mins.
- Flip each prawn around the outside of the pan - one side should have gone pink/red.
- You may want to shift/prod the rice a bit in the bottom of the pan in case its sticking.
- Cover and cook for another 10 minutes.
- Add in peas and stir in.
- Cover and cook for another 5 minutes.
- Taste the rice to see if its cooked. If its ready stir in the parsley and spring onion. Season with pepper. Cover and let it settle for a few minutes until you're ready to eat.
- I often forget this part, but for company you may consider taking the prawns out once it's all cooked and shelling and peeling them before serving. Its a dish that needs your hands and I love eating the rice out of the mussel shells, but peeling rice covered prawns is a bit messy. Consider finger bowls otherwise?
- 30 mins. preparation
- 45-60 mins. cooking