Paella

(For a 32cm Paella Pan)

4 tbsp olive oil

1 onion finely chopped

3 cloves of garlic chopped

1 green pepper, finely sliced

2 legs of rabbit chopped bite size(or boneless chicken thigh)

½ cup chopped tomatoes

½ chorizo, sliced

1/4gm saffron soaked in hot water

½ cup white wine

1 cup short grain rice (I calasparra is best)

550ml stock

Juice of ½ a lemon

4 prawns

4 mussels

Heat the olive oil and fry the prawns briefly until they colour, reserve. Add the rabbit, season and colour, reserve again. Deglaze with white wine and add mussels. When they are open set aside. If needed add a little more olive oil and gently soften the onion, garlic and pepper. Add the chorizo and brown. Add the stock, tomatoes, lemon juice and saffron and rabbit and bring to a simmer. Then add the rice and 1 tsp of salt. Cook for 10 minutes keeping an eye on it and shaking gently if needed. Don't stir! Turn the heat down add the seafood and cook for a further 5 mins. Check water levels and how the rice is cooked and if done cover and let stand for 5 further minutes before eating.