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1
Heat half the olive oil and butter in a large flat bottom pan over medium heat.
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2
Get another pan ready for your seafood for later, and a pan with a tight fitting lid for your mussels for later.
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3
Fry chicken breasts for a couple of minutes to seal the meat and then remove from pan and set aside.
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4
Fry chorizo until slightly crisp.
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5
Get your hot chicken stock ready and add saffron to the stock.
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6
Add onions and 5 cloves of garlic and fry until soft.
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7
Add thyme, chilli flakes and rice.
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8
Stir until rice is coated with oil.
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9
Turn down heat if rice starts to stick to the bottom of the pan.
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10
Add paprika and 3/4 cup of wine.
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11
The rest of the wine you will use for the mussels later.
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12
When wine starts to bubble add the part cooked chicken and about 1 and 1/2 pints of chicken stock.
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13
Add tomatoes, peppers and peas.
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14
Turn down heat and cook for about 10 minutes.
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15
Don't take your eye of the pan because this rice is like a sponge.
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16
If it sticks or feels to thick add a little more stock.
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17
If is to thin it will reduce down so don't panic.
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18
Now is the time to put the cat out.
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19
Heat rest of oil and garlic and butter in your other pan.
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20
Fry king prawns over a medium heat for about 1 minute each side.
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21
Add to paella.
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22
Try to keep some oil you have a little more to do.
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23
Put mussels into remaining pan with the rest of the wine and cook over a moderate to high heat for about 5 minutes.
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24
Keep lid on pan as the steam will cook the mussels.
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25
Give the pan a shake every minute or so.
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26
when mussels are open remove from heat but leave in pan.
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27
Discard any mussels that are not open.
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28
While the mussels are cooking fry prawns for about 1 minute.
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29
Add to paella.
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30
Now add squid to pan for no more than 1 minute and add to paella.
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31
Add mussels to paella.
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32
Mix them in or decoarate the pan with them (see photo).
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33
Lemon and parsley to garnish.
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34
Let the cat in and enjoy.
