Paella

Ingredients:
Seafood of your choice - prawns, squids, clams, scallops are my choices!
Chicken thigh x 2pc - diced
Chorizo - sliced or diced
Onion x 1 - minced
Spanish rice x 2 cups
Chicken stock x 4 to 4.5 cups
Saffron x 1-2tsp
Paprika x 1-2 tsp
salt & pepper
parsley - minced

How to Make:
1. Wash and drain your seafood. For shellfish like clams, must soak in salt water for a few hours first.

2. Keep the chicken stock simmer in a pot.

3. Use 1 frying pan to prepare all ingredients first. I will start will pan frying the prawns, then the scallops, then the squids.  Remove each ingredients to a separate plate once cooked around medium well. No need to fully cooked them at this stage.

4. Continue with pan frying the chicken thighs and the chorizo, then remove them into a separate plate with all the oil released from the chorizo.

5. In a shallow frying pan which you will cook and serve the paella, heat up some olive oil, then pan fry the minced onion until soft, add the rice and mix well with onion until all rice are coated with the onion and oil. Add the saffron and paprika. Spoon over a few ladles of the hot chicken stock to the rice, add the chicken and chorizo, mix well, stir fry a bit, then add the rest of the chicken stock to the rice. Check taste and adjust your seasoning with salt and pepper. When the chicken stock in the rice comes to a boil, turn heat to medium, place the seafood on top of the rice (like the prawns, scallops, squids and clams) until the stock are all absorbed, rice is cooked and clams all opened! The whole process takes around 20-30min. Keep an eye and make a stir from time to time.


Garnish with minced parsley before serving.

This is one of the best dishes to be served in winter! 

Enjoy with a glass of your favourite white wine!