Paella (sea food platter)

1. place CHICKEN STOCK and SAFFRON in saucepan and bring to boil, reduce heat and simmer (If you don't have liquid stock use stock cubed, usually just 1 for a Liter of water)

2. heat splash of OLIVE OIL in large frying pan.

3. Add CHORIZO and BACON and fry till crispy, remove and set aside

4. saute the PRAWNS, CALAMARI and MUSSELS in same oil and set aside

5. discard mussels that failed to open (very important!!)

6. saute CHICKEN PIECES in same frying pan until golden

7. remove and set aside with chorizo and bacon

8. add half of REMAINING OIL to frying pan and gently fry the GARLIC, ONION and PEPPER until soft but transparent, about 1 -2 min

9. add THYME, CHILLI FLAKES, RICE and stir to coat rice grains in oil, about 5min

10. add PAPRIKA and WINE and simmer until reduced, stirring thoroughly

11. add half of the warm stock, chorizo, bacon, chicken, and calamari and cook for 15min on low heat

12. stir occasionally, adding more stock if the mixture becomes dry

13. chop the TOMATOES into cubes, retaining sauce

14. add cubed tomatoes and sauce to rice mixture

15. cook for 10min over medium heat

16. place PEAS and prawns on top of paella

17. season and stir through, serve with lime wedges