Seafood and Chicken Paella - butter

Method

• Heat half the olive oil and butter in a large flat bottom pan over medium heat.
• Get another pan ready for your seafood for later, and a pan with a tight fitting lid for your mussels for later.
• Fry chicken breasts for a couple of minutes to seal the meat and then remove from pan and set aside.
• Fry chorizo until slightly crisp.
• Get your hot chicken stock ready and add saffron to the stock.
• Add onions and 5 cloves of garlic and fry until soft.
• Add thyme, chilli flakes and rice.
• Stir until rice is coated with oil.
• Turn down heat if rice starts to stick to the bottom of the pan.
• Add paprika and 3/4 cup of wine.
• The rest of the wine you will use for the mussels later.
• When wine starts to bubble add the part cooked chicken and about 1 and 1/2 pints of chicken stock.
• Add tomatoes, peppers and peas.
• Turn down heat and cook for about 10 minutes.
• Don't take your eye of the pan because this rice is like a sponge.
• If it sticks or feels to thick add a little more stock.
• If is to thin it will reduce down so don't panic.
• Now is the time to put the cat out.
• Heat rest of oil and garlic and butter in your other pan.
• Fry king prawns over a medium heat for about 1 minute each side.
• Add to paella.
• Try to keep some oil you have a little more to do.
• Put mussels into remaining pan with the rest of the wine and cook over a moderate to high heat for about 5 minutes.
• Keep lid on pan as the steam will cook the mussels.
• Give the pan a shake every minute or so.
• when mussels are open remove from heat but leave in pan.
• Discard any mussels that are not open.
• While the mussels are cooking fry prawns for about 1 minute.
• Add to paella.
• Now add squid to pan for no more than 1 minute and add to paella.
• Add mussels to paella.
• Mix them in or decoarate the pan with them (see photo).
• Lemon and parsley to garnish.
• Let the cat in and enjoy.