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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.
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3
Fry chorizo until slightly crisp.
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4
Get your hot chicken stock ready and add saffron to the stock.
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5
Add onion peppers and 4 cloves of garlic and fry until soft.
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6
Add thyme, chilli or flakes and rice.
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7
Stir until rice is coated with oil.
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8
Turn down heat if rice starts to stick to the bottom of the pan.
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9
Add paprika and wine.
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10
When wine starts to bubble add about 1 and 1/2 pints of chicken stock.
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11
Add tomatoes and peas.
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12
Turn down heat and cook for about 10 mins.
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13
Don't take your eye of the pan because this rice is like a sponge.
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14
If it sticks or feels to thick add a little more stock.
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15
Now is the time to put the cat out.
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16
Heat the rest of your oil and garlic and butter in your other pan.
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17
Fry king prawns for about 1 minute each side.
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18
Then add to paella.
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19
Try to keep some oil you have a little more to do.
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20
Do the same with your prawns for 1 minute.
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21
Add to paella.
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22
Now add squid for no more than 1 minute and add to paella.
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23
Lemon and parsley to garnish.
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24
Let the cat in and enjoy.
