Start by boiling the
Water (16 2/3 cups)
. Dice the
Red Bell Pepper (1)
. Prepare the
Calamari (1.3 lb)
by cutting the calamari strips into cubes.
Onto a hot pan with some
Extra-Virgin Olive Oil (to taste)
, add the capsicum, carrot and onion to the pan and stir. Leave to simmer until the vegetables begin to soften. Then, add the calamari pieces and simmer for around 10 minutes while stirring regularly.
Once the water has started to heat up, add
Saffron Threads (1/2 Tbsp)
to the large pot. Next it’s time to add the
Chicken Breasts (1.1 lb)
to the mix and stir using wooden spoon. This should also be left to cook for 5-10 minutes.
Prawns (7 oz)
and saffron broth using a large ladle and stir it through. Then, pour in the
White Rice (10 3/4 cups)
stir once again, and add another 2 ladles of broth. To add extra flavour to your paella, add a sprinkle of
Sea Salt (to taste)
and mix, before pouring in up to
Green Peas (1 1/3 cups)
Continue to stir frequently, until the rice is par-boiled. Then, add the
Fresh Mussels (2.2 lb)
. Once the paella is almost ready, add a few sprinkles
Fresh Parsley (to taste)
Serve up a generous portion of paella on a flat coloured plate and add a scampi on top in the center.