PAELLA

8 oz lobster or white crab meat
2 tablespoons olive oil
1 2lb chicken cut into 8 serving pieces
1 chorizo sausage, sliced
1 medium onion thinly sliced
1 garlic clove crushed
8 oz canned tomatoes, drained
1 large red pepper, chopped
1 teaspoon salt
1 half teaspoon black pepper
1 teaspoon paprika
12 oz long grained rice
1 pint water
Juice of one lemon
1 eighth teaspoon saffron soaked in 4fl oz warm water
8 oz peas, shelled
1 quart mussels, steamed and removed from shells
6 oz large prawns removed fom shells
1 tablespoon chopped parsley

In a large frying pan heat the olive oil, then add the chicken pieces and the chorizo sausage and fry, turning occasionally, for 15 minutes until the chicken is evenly browned. Remove the chicken and chorizo sausage from the pan and set aside.

Add the onion and garlic to the pan and cook, stirring occasionally for 5 to 7 minutes until onion is soft and translucent but not brown.

Add the tomatoes, red peppers, salt, black pepper and paprika and cook stirring occasionally for 10 minutes or until mixture is thick.

Add the rice to the pan and shaking the pan frequently fry for 3 minutes. Add the water, lemon juice and saffron mixture and bring to the boil. Reduce the heat to low and stir in the peas.

Return the chicken pieces and the chorizo sausage to the pan and cook for 15 minutes stirring occasionally. Add the crab, prawns and mussels and cook for a further 5 minutes or until the chicken is coked through and all the liquid has been absorbed.

Remove from heat, sprinkle over the parsley and serve immediately.