Oven temperature: 200°C (for the chicken)
1. Preheat the oven. Prick the chorizo sausages with a
fork and cover them with cold water in a small saucepan.
Bring to the boil, reduce the heat and simmer for
10 minutes. Let the sausages cool, then slice them.
2. Heat 15ml olive oil in a large saucepan, wok or paella
pan and fry the chicken thighs. Place them in an oven
dish, cover with foil and roast for 15 minutes.
3. Heat another 15ml olive oil in the paella pan and sauté
the onion until soft. Add the chilli and stir-fry until soft.
Add the garlic.
4. Add the remaining olive oil, heat thoroughly and then
stir in the rice until it is covered with olive oil. Add the
tomatoes and tomato juice, salt, black pepper, paprika
and saffron or turmeric. Place the chicken thighs and
chorizo slices on top and add the pan juices from the
cooked chicken. Also pour in the white wine and a third
of the stock. Bring to the boil, reduce the heat and let
the paella simmer until almost all the stock has been
absorbed. Add another third of the stock and allow to
5. Add the last third of the stock. Arrange the fish cubes,
prawns and mussels on top of the paella and scatter the
peas on top. Cover and simmer until the rice and seafood
are done but the paella is still moist and sticky. Garnish
with lemon wedges and serve.
Wine suggestion: This dish deserves a well-rounded
white or a light-to medium-bodied red wine. A
Sauvignon Blanc, Chardonnay or red blend would