Saffron - approximately 10 threads
Dry White Wine - 175 ml
Olive Oil - 2 tablespoons
Chicken Wings - 8
Chorizo Sausage slices - 175g
Onion - 1 large, chopped
Paella Seasoning Mix - 4 teaspoons
Paella Rice - 300g
Red Pepper - 1 large, chopped
Green Beans - 200g, chopped
Tomatoes, chopped - 400g
Chicken Stock - 600ml
Clams - 250g
Prawns - 250g
Mussels - 250g
Scallops - 250g
Peas - 80g
Mix the saffron & wine together and leave them to stand.
In a heavy saucepan (or Paella dish), heat the oil and fry the chicken until tender then put to one side.
Add chorizo to the pan, fry until browned, then put to one side.
Stir fry the onion until soft, then add the Paella Seasoning mix, rice, pepper, beans, saffron & wine and simmer until wine is absorbed.
Add the tomatoes & half the stock and simmer gently for 10 minutes – do not stir.
Place all the remaining ingredients, chicken & chorizo over the rice, cover and simmer, adding stock as required but not stirring, until cooked for about 10 minutes.
Leave to stand covered for 5 minutes then serve.