Pan fry the chicken until brown and cooked in paella pan. Remove chicken and keep warm.
Add onions, red peppers, garlic, ginger root and chorizo and fry. Once softened (10 min) add tomatoes, bay leaves, thyme, rosemary, saffron, cumin, paprika, pepper and some salt. After a further 5 min add rice and cook for 2-3 mins.
Important add half the wine and chicken stock into pan - this is the flavour the rice will pick up. Simmer so that it doesn't stick in the middle. Add tomato paste. Keep an eye on volume of liquid and keep adding when wine finished start adding water until rice ready. Keep liquid present and add peas, squid and mussels. Finally add prawns and cook until ready and liquid is reduced but not dry. Add the lemon as juice and parsley at the end.
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|Serving Size: 1 Serving (445g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 27 (15%)|
|Amt Per Serving||% DV|
|Total Fat 3g||4 %|
|Saturated Fat 0.6g||3 %|
|Monounsaturated Fat 0.5g|
|Polyunsanturated Fat 1g|
|Cholesterol 192.2mg||59 %|
|Sodium 226.6mg||8 %|
|Potassium 725.1mg||19 %|
|Total Carbohydrate 18g||5 %|
|Dietary Fiber 3.8g||15 %|
|Sugars, other 14.2g|
|Protein 21.5g||31 %|
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Calories per serving: 182
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