Posted on October 10, 2010
2tbsp olive oil
In a paella pan (or other wide, shallow pan) heat the olive oil and cook the chorizo sausage, dice and set aside. In the same oil cook the chicken tenderloins, dice and set aside.
Lightly fry the garlic, onion and chilli in the same oil before adding the tomato and simmer until the tomatoes soften & sweeten. Add the rice and coat well for 1min before placing the pre-cooked chorizo and chicken on top of the rice. Also place down the squid rings, prawns and ling fillet pieces. Combine the chicken stock & saffron threads/water and add ¾ of the liquid to the pan, simmer until all the liquid has evaporated, check if rice is cooked through and if necessary add more stock. At no stage after adding the pre-cooked ingredients stir the mixture again until serving!
Leave for 10mins and serve with parsley & lemon.