The Ultimate Paella Mixta


1. In a large saucepan, fry the prawn heads and shells in a little olive oil. Add the chicken stock, bring to the boil and then simmer and keep warm until ready to use (remember to discard the prawn heads and shells and strain before using).
2. Heat the olive oil in your pan and cook the capsicum over medium heat until soft. Remove from pan and set aside.
3. Add the chicken to the pan and cook until golden brown. Remove from pan.
4. Add the chorizo and cook until golden. Remove from pan.
5. Add the mushroom, garlic and lemon zest and cook until mushrooms are soft and garlic has released its flavour.
6. Add the tomatoes and pimientos, stir to combine and cook until the tomatoes begin to soften.
7. Add the clams, beans, paprika, rosemary, half the parsley, saffron and its cooking water, chicken and chorizo and stir to mix.
8. Add the rice and stir again, ensuring all ingredients are distributed evenly through the mixture.
9. Add the stock (do not stir) and simmer on a low heat for 20 minutes or until the rice is almost cooked through and the liquid has almost all been absorbed.
10. Arrange the mussels and prawns on top of the pan, cover and steam for 5 – 10 minutes or until the mussels and prawns are cooked.
11. Turn off the heat and allow to stand, covered, for 10 minutes before serving.
12. Garnish with the remaining parsley and lemon wedges to serve.