Seafood Paella

Ingredients (Serves 4)

• 225g of Bomba Rice (available to purchase from Cava)
• 550ml of chicken stock
• Small pinch of saffron treads
• 125ml of dry white wine
• 2 cloves of garlic, diced
• 1 small onion, diced
• 4 cooking chorizo sausages
• 2 chicken breasts, diced
• 60g frozen green peas
• 4 prawns (head and tail on)
• 16 mussels, washed and de-bearded
• 16 clams, washed
• Pinch of sea salt
• Pinch of cracked black pepper
• 15ml olive oil
• Small handful of chervil
• 15g butter
• 1 lemon

Method

Fry onion and garlic in olive oil. Season with salt and pepper. Add chicken and chorizo. Fry on a low heat for five minutes. Add chicken stock. Bring to the boil. Add saffron. Add peas. Stir gently. Lower heat and add rice. Do not stir. In a separate pot, place all seafood with white wine and butter. Cook until prawns turn pink and shellfish open. Season as require. When rice is soft, but still moist, remove from heat and distribute evenly on to four warm plates. Place seafood on top of each dish. Finish each dish with a quarter of a lemon and a few sprigs of chervil.