Ingredients

Serves 4

130g diced white onion
½ bulb chopped garlic
½ red pepper (diced)
½ green pepper (diced)
1 red chilli (finely chopped)
250g Arborio rice
100g chorizo sausage (finely diced)
500ml chicken stock
½g saffron
1 tin chopped toms (350g approx)
1 bay leaf
10g parsley
2g smoked paprika
100 ml white wine
5ml olive oil
12 raw large prawns
100g baby squid
2 chicken breasts (diced)

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Method

1. Heat a large sauce pan and add oil. Sauté onion, garlic, chilli, peppers, chilli, chorizo and bay leaves.

2. Put the chicken stock and saffron in a medium sauce pan and bring to boil.

3. When oil starts to release from the chorizo, add the chicken breast and fry until the chicken is sealed, then add the Arborio rice and mix well.

4. Add paprika and white wine and mix well. When the wine has been absorbed, slowly add the chicken stock until its all gone.

5. Add tomatoes and simmer until al dente!

6. Add prawns and squid and cook on a low heat for a further 4 mins or until the rice and seafood are cooked.

7. Garnish with lemon and parsley.