Ingredients

Olive Oil for frying 300 g Chorizo Sausages 1 Diced Red capsicum 1cm cubes 180 g Tinned Artichokes in brine or oil 200 g Stringless green beans 3cm lengths 200 g peeled Tiger Prawns tails on 500 g chicken thighs cut into small pieces 1 teaspoon Smoked Paprika powder 1 Onion finely diced 2 birds eye chilli's 5 Garlic Cloves finely chopped 4 sprigs Thyme 2 cups Spanish Rice or risotto rice as a substitute 16 Mussels ½ cup white wine 5½ cups Heated chicken stock with 1 tsp saffron

Description

Put A Splash Of Olive Oil In The Pan & Fry The Chorizo Until It Starts To Release All The Spanish Flavours Then Remove And Put Aside. Seal The Prawns And Remove. Coat The Chicken In The Paprika & Fry Till Half Cooked And Remove. Add The Capsicums, Beans &

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