Classic Spanish Paella

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  Olive oil(30g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Yellow Onion
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  Garlic(360g)
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  Bell Pepper
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  Chicken Thigh, Boneless Skinless

  Boneless skinless thighs. Fattier than breast but more forgiving to cook.

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  Tomato
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  Wine, White, Dry(120g)
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  1 pinch salt (to taste)
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  1 pinch pepper (to taste)
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  Mussels
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  Calamari (Squid)(227g)
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  Low Sodium Chicken Broth(900g)

  Any carton chicken broth labeled "low sodium." Swanson or store brand.

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  Rice, Jasmine, White, Dry(480g)
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  Peas, Sweet, Frozen(120g)
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  Saffron, Dried(5g)
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  Paprika, Ground(5g)
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  Garlic powder(3g)
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  Onion powder(3g)
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  Shrimp(595g)
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  Parsley, Fresh(30g)
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  Bell Pepper(15g)

Instructions

1. 1Heat oil in a large sized non-stick pan or well seasoned skillet (or a paella pan if you have one), over medium heat. Fry onion, garlic and capsicum together; cook until onion is transparent (about 3 minutes).
2. 2Sauté chicken until golden on all sides. Add in the chopped tomatoes, salt and pepper to taste. Cook for 5 minutes until they release liquid and the tomatoes begin to create a sauce.
3. 3Add the wine, mussels and calamari rings. Allow to cook for a further 5 minutes; allow the wine to evaporate to half the quantity, then pour in the stock (or broth), rice, peas, saffron, paprika, garlic powder and onion powder. Mix all ingredients until well combined.
4. 4Bring to a boil; reduce the heat and cover to allow MOST of the liquid to absorb into the rice, while stirring occasionally to prevent rice from sticking and burning to the pan underneath. (Cook until the rice is ALMOST cooked through.)
5. 5Add in the prawns, mixing them through the rice, and cover again to allow the prawns and rice to cook completely.
6. 6Once cooked, sprinkle with the parsley. Place capsicum strips over the top of the paella for enhanced flavour to serve. Drizzle with a small amount of olive oil over the top before serving.