Paella Superfantastica!!

4 Chicken thighs cut into 3 pieces
450g fresh muscles
200g squid
6 raw king prawns or langoustines
200g chorizo sausage
150ml dry white wine
1large onion , finely chopped
1 red pepper , sliced
handful of cherry tomatoes or 3 large
2 garlic cloves , chopped
2 Tbsp olive oil
200g paella rice or long grain rice
a large pinch saffron
2tsp smoked paprika
1l chicken stock
150g large cooked prawns , shell on or off
100g frozen peas , defrosted
2tsp chopped fresh thyme
lemon wedges to serve

Step 1: Place the white wine and thyme in a large pan, add a little pepper and, bring to the boil. Add
the muscles and cover with a lid and allow to steam for a few minutes until the shells open.
Drain, reserve the juices and discard any unopened muscles.
Step 2; Heat 2 Tbsp oil in a large frying pan or paella pan and add the chicken pieces (each thigh should
be cut into three pieces) and fry until golden and almost cooked, then remove from the pan and set aside
until later.
Add the the chorizo, onion, pepper and garlic and fry for a few minutes until soft.
Stir in the paella rice, saffron and paprika and tomatoes until well mixed.
Pour in half the stock (muscle liquor and chicken stock) and simmer for 5 minutes
Add the remaining stock and add the chicken, squid, prawns and langoustines and simmer gently for
about 15 minutes until the rice is tender. Try not to stir for the final few minutes
Finally add the peas for the last few minutes until heated through.