Paella

• 24 nice green prawns, peeled washed and deveined
• 1 medium chicken breast diced
• 2 chorizo sausages sliced finely
• 18 half shell mussels washed and debeared
• 12 scallops meat only
• Saffron (sprinkle)
• 1/4 cup good olive oil
• 2 tbsp sweet paprika
• 1 tsp chopped garlic
• 2 tbsp chopped parsley
• 3 tomatoes skinned and roughly chopped
• 1 large red onion finely chopped
• 400 grams longrain rice, this must be pre cooked, steamed or pilaff absorption method

Heat a heavy pan with half the olive oil, cook chicken, prawns and chorizo, scallops and mussels in this sequence and set aside and remove from pan.

In the same pan add the rest of the oil and fry the garlic and onion until golden. Add the paprika and tomatoes and cook until soft. Add the saffron, mix in the prawns, chicken, chorizo, scallops and mussels.

Add in the hot rice and fold in until even mix. Season and serve up with chopped parsley and lemon juice.