INGREDIENTS 

• 1 Red Pepper (chopped)
• 1 Small Onion (chopped)
• 1 Medium Tomato (diced)
• 1 Chorizo Sausage (sliced)
• 1 Skin-On, Boneless Chicken Breast (cubed)
• ½ lb Mussels (washed)
• ½ lb Pasta Clams (washed)
• ½ lb Whitefish (cubed)
• ½ lb Shrimp (peeled and deveined, tails removed)
• ½ cup White Wine
• 3 cups Chicken Stock
• 2 Large Cloves of Garlic (diced)
• 2 Bay Leaves
• 3 Stems of Thyme
• 2 cups Paella Rice
• 2 pinches Saffron
• 1 Tbsp Smoked Paprika
• ½ Cup Fresh Chopped Parsley
• 4-6 Lemon Wedges
• Sea Salt
• Cracked Black Pepper
• 2 Tbsp Olive Oil

DIRECTIONS

1. Preheat frying pan with 2 Tbsp. olive oil.
2. Add Chicken, season with salt and pepper, fry 3-4 minutes till chicken cooked & nicely browned.
3. Add in Chorizo, fry 1-2 minutes.
4. Add onions, peppers, tomato, garlic, saffron & paprika; sauté for 4-5 minutes.
5. Add wine, toss in bay leaves and thyme and simmer 1-2 minutes. 6. Add Paella Rice, and stir in well with all ingredients
7. Add 2 cups of chicken stock & stir well, cover & let simmer 4-5 minutes.
8. When most of the liquid absorbed add the remainder of the chicken stock, stir well.
9. Add in clams, place right down in the pan so they get maximum heat exposure.
10. Add in mussels, shrimp & fish.
11. Cover & let simmer, stirring regularly for 5-7 minutes till all liquid is absorbed in the rice.
12. Let stand covered for 3-4 minutes. Plate the paella, sprinkle with fresh parsley and garnish with lemon wedges.