June 21, 2021
PAELLA

by chef Liam Tomlin of Chefs Warehouse Winebar & Pinchos
Serves 4
INGREDIENTS
250 g black mussels
8 prawns in shell, deveined
50 ml white wine
3 C chicken stock
2 T olive oil
50 g chorizo, diced into ½cm cubes
¾ T paprika
1 pinch saffron
½ T dried oregano
1 pinch dried chilli flakes
200 g onions, chopped
1 large sprig thyme
2 garlic cloves, peeled and chopped
400 g rice
2 pieces orange peel
100 g sofrito
4 chicken thighs
60 g peas, blanched and refreshed
1 small bunch flat leaf parsley, finely chopped
METHOD