Paella.

Every city has at least one Spanish Restaurant where tourists are tempted by the huge Paella pans outside. Mine is slightly adapted from Paellas I've had over the years with a mixture of meat and shellfish. A little while after starting Erasmus in Brussels I cooked this for several friends and promised them the recipe. 

For this you will need:

175ml of White Wine.

3 teaspoons of Turmeric.

Olive Oil

2 Red Onions finely diced.

4 cloves of garlic crushed or chopped.

350 g of Paella Rice.

150 grams of Cooked Prawns. 

50 grams of Cooked Shrimp.

1 Chorizo cut into Medallions.

2 Cooked Chicken fillets cut into fine chunks.

100g frozen Peas.

600ml of Boiling Chicken Stock.

Lemon wedges to Serve.

Fresh Coriander to Serve.

1. Heat one tablespoon of Olive Oil in a large Frying Pan or Pot

2. Add the onions and fry until soft.

3. Add the Garlic and Cook for one minute.

4. Add the rice and turn in the oil.

5. Add the Chorizo, Chicken and Shellfish and mix well.

6. Add the Stock, Wine and Turmeric to the pan and mix well. The rice must be covered so add more stock if necessary.

7 Allow to come to the boil and then turn down to a low heat and cook without stirring.

8. When the rice has absorbed the liquid, tip the contents of the pan into a serving dish and garnish with the Lemon and Coriander.