Ingredients:
- 1 kg of Rice
- 1 kg Chicken Wings
- 1 kg Prawns
- 1 Kg Squid
- ½ kg Mussels (cleaned)
- ¼ Cup of Olive Oil
- 1 Onion
- 1 Red Capsicum
- 2 Tomatoes
- 5 Garlic Cloves
- Parsley
- 1 Glass of White Wine
- Olives (Stuffed or Black)
- Salt & Pepper
- 1 Sachet of Saffron
- 1 Bay Leaf
- 2½ Litre of Stock from Prawn Shells & Heads
- Paella pan or Wok
Method:
- Clean & Shell the Prawns and use the heads and shells to make stock.
- Add 2½ Lt of Water, Salt and Bay Leaf.
- Bring to the boil and simmer for 30 minutes.
- Prepare wings by separating the drumstick from the wing.
- In the Paella Pan/Wok, add the oil and heat.
- Add diced onion, red capsicum, tomatoes, garlic and cook until golden brown.
- Add Chicken wings and Squid rings, a pinch of salt and cook until brown. (Approx 10 mins)
- Add Wine and cook for a further 2 minutes, then add Saffron, Prawns and Mussels.
- Cook for 10 minutes, add stock, bring to the boil and simmer for about 15 minutes.
- Add Olives, Rice and cook for a further 10 minutes or until rice is cooked.
- Serve with lemon wedges.