Italian-Style Paella

Start by boiling the Water (16 2/3 cups). Dice the Carrots (2), Red Bell Pepper (1), and Onion (1). Prepare the Calamari (1.3 lb) by cutting the calamari strips into cubes.

Onto a hot pan with some Extra-Virgin Olive Oil (as needed) add the bell pepper, 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 tsp) 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.

Add the 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), and Scampi (12). 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.