Paella

There are numerous versions of Paella, this is mine and it's yum!

Ingredients
100 ml Olive oil
150g chicken thigh
1 chorizo sausage
2-3 Bay leaves
2 red onions diced
3 cloves garlic crushed
1-2 red capsicums or 100g roasted peppers
1 tsp smoked paprika
2 sm red chilies finely sliced
Pinch saffron
1 tsp cumin
2-3 Roma or other tomatoes diced
100ml dry sherry or white wine or add in a very good splash of sherry vinegar
Salt and pepper to taste
300g Arboria rice
1L chicken stock (maybe add a splash of fish sauce)
200-300g mixed seafood – calamari, scallops, green prawns, mussels, etc
½ cup peas
Handful each coriander, mint and basil leaves
1-2 lemons cut into wedges

Method
Heat half the oil in lg flat pan and brown/par cook the chicken and chorizo.
Remove from pan and add remaining oil. Sweat onions and garlic with bay leaves.
Add paprika, chili, saffron and cumin heat through, take care not to burn it. Add peppers, tomatoes and sherry and simmer gently.
Add the rice and coat with the mixture then pour in warmed stock, stir thoroughly and simmer. When part cooked add the seafood and chicken and chorizo mixture and cook over very low heat till liquid is absorbed and the rice is cooked – add more liquid if necessary. Resist stirring so that you get a crust on the bottom. Finally add peas and seasoning if needed.
Scatter with herbs, stir through lightly and serve with lemon wedges.
Serves 4 - my size servings!