750g seafood cocktail
3 chicken thighs, boned & cut into bitesize pieces
200g bite sized pork cubes
3 tablespoons olive oil
3 cloves garlic
1 bay leaf
Half tsp paprika
1 finely chopped small onion
2 green peppers – in strips
2 chopped large tomatoes
500g easy cook short grain rice
1250ml hot or boiling liquid
Half tsp saffron
Salt & pepper
Brown two cloves garlic and the bay leaf over a high heat in half the oil. Remove and set aside.
Brown the chicken and and pork and set aside.
Add the onion and pepper and cook for a few minutes.
Add the tomatoes and the remaining oil and cook over a high heat.
Add the rice and cook for a few more minutes, stirring regularly.
For the liquid, use stock from bones, seafood trimmings etc, and/or a Knorr stock cube. Add now, with the chicken and pork and continue to cook on a high heat.
Crush or blend the fried garlic and bay leaf with the saffron, paprika and the remaining clove of (raw) garlic. Add to the paella and season to taste.
Stir well.
Turn down the heat and simmer until the rice is cooked.
Remove from the heat and allow to sit for 10 minutes before serving.