Paella recipe

And just for the hell of it.
Although there are hundreds of recipes for paella this is the way I cook it to my taste, you may make it a chicken paella or a seafood paella or both. Or you may replace them with green beans, broad beans and vegetable stock for a vegetarian dish. Which ever way cook it to your taste. You'd never cook a whole paella just for one so it's a great dish for Sunday lunch with friends and family. All the best.
Serves 8
Paella Recipe
1/2 a chicken cut in pieces
1 clove of garlic finely chopped
olive oil
1 onion diced
1 red pepper diced
1green pepper diced
2 tomatoes(ripe) diced
3 cups medium grain rice
saffron colouring
1/2 litre chicken stock
1/2 litre white wine
150 grams calamri rings
200 grams pipis or clams
250 grams black muscles( boil to open first)
150 grams baby octopus
8 banana, tiger or king prawns
8 prawns peeled
2 lemons
salt
Brown the chicken with the garlic in a large flat frying pan or paella dish, not a wok, and move to one side. Stir in onion, green and red pepper and tomato in chicken juices to fry the base. Add in the rice dry and stir all ingredients well with the rice. Add saffron powder (artificial colouring is fine but beware of allergies, you might like to find a non-chemical saffron colouring). Flood the pan with chicken stock and wine. Add salt. Stir well and add calamari rings, baby octopus, pipis and peeled prawns. Mix in well and after this do not stir. Simmer at low heat for ten minutes. Place precooked muscles around the edge of pan and fan whole prawns on top in a star pattern. Simmer for another ten minutes or until most of the stock has been absorbed by the rice.
Turn heat off, cover and let it rest for a few minutes before serving.
Enjoy.