Ingredients
1/2 white onion
1 red pepper
1 yellow pepper
20 fresh king prawns
200g fresh local squid, sliced
200g Spanish chorizo, sliced
300g free range chicken thigh meat, diced
150g peas
500g Exmouth mussels
600g easy-cook long grain rice
2 lemons, for garnish
THE STOCK
3 ltr chicken stock
4g saffron
2 tbsp ground cumin
1 tsp ground cinnamon
1 tbsp paprika
1 lemon, juiced
1 minced garlic clove
1 tsp sea salt
Method
- Fry the onions and peppers in olive oil until soft
- Add the chorizo sausage and diced chicken and fry for 2 to 3 minutes
- Mix in all the fish and peas, cook for a further 5 minutes
- Stir in the rice and fill the remainder of the pan with stock
- Bring to the boil on a medium heat, and allow the stock to simmer away (about 20 minutes)
- Fill the pan with stock and allow to boil away again
- Cut the lemons into wedges, place around the pan and serve
