Surf 'n Turf Paella

Surf 'n Turf Paella

Serves 4 - 6


Olive oil
1- 2 squid (FS) cut into rings (Optional)
150 - 200g chorizo, skinned and sliced
4 - 6 skinless boneless chicken thighs, cut into large bite siezed chunks
300g Raw peeled King Prawns 
4 - 6 Spencer Gulf whole wild King Prawns 
100mls dry sherry or Sake or Chinese Rice Wine
1 can of chopped tomatoes
3- 4 cloves garlic minced
1 heaped teaspoon Spanish pimenton powder
150 - 200g stringless, flat green beans cut thinly and diagonally (or you could use frozen peas)
150 - 200g cooked red peppers sliced (You can get these in a jar at most supermarkets)
700mls of good chicken stock. Add a teaspoon of Saffron stems to the stock
400g Spanish bomba or Sollana Paella rice (FS)


Heat a tablespoon of olive oil; on a medium heat; in the pan and gently fry the chorizo until the fat runs.
Lift out the chirozo with a slotted spoon and set aside.
Season the squid with a little salt and pepper and fry in the chirozo oil until lightly coloured, remove and set aside with the Chorizo.
Season the chicken thighs with a little salt and pepper and cook in the same oil until brown, about 4-5 minutes.
Put the chopped tomatoes in a jar/bowl and add the Sherry (Sake / Rice wine) pimentos and garlic.
When the chicken is browned; add the tomato mixture to the pan and bring up to a simmer.
Cook, uncovered, for 10-15 minutes, stirring occasionally, until the tomato mixture has reduced.
Now add the beans; peppers; chorizo; and squid.
Pour in the chicken stock and saffron. Stir well and bring back to a simmer.
Sprinkle the rice into the pan and stir well so that it is evenly distributed.
Cook the paella over a moderate heat for about 20 minutes
Now sprinkle the raw King Prawns over the top of the paella and place the whole King Prawns around the pan.
Cover with foil and cook for about 5 minutes until the prawns are cooked.

Squeeze some lemon juice over the Paella and serve.