Chicken, Mussel, Chorizo and Green Olive Paella

Chicken, Mussel, Chorizo and Green Olive Paella

Ingredients
8 pieces chicken – thigh is best
1 kg mussels
200g green Spanish olives
1 chorizo

Sofrito – all ingredients finely diced
2 red capsicums
1 green capsicum
3 brown onions
6 roma tomatoes – peeled and seeded
6 Tbs olive oil

1kg calasparra rice
2.5 ltrs chicken stock
½ tsp ground saffron

Prepare sofrito by slow cooking all ingredients on a gentle heat in a non stick pan.

Brown the chicken in a pan with a little oil and butter then roast in oven for 20 minutes, set aside.

Steam mussels in a small pot with a knob of butter until the shells are open, set aside later also.

In your paella pan, add 4 tbs of olive oil and sliced chorizo sausage then sauté until brown. Add the sofrito and the rice then fry till all grains are evenly coated with sofrito and oil – approx 3-4 minutes.

Add the chicken stock and saffron and bring to the boil. Once it has come to the boil reduce heat so as the liquid will just tick over gently. Once most of the liquid has been absorbed, about 30 minutes, place the chicken and mussels on top and allow to heat through.
Once the paella has cooked for a further 10 minutes remove it from the heat and let it rest for about 10 minutes. Garnish with some fresh chopped parsley and lemon wedges. Serve with a garden salad. Enjoy!