Ingredients

80 ml Olive Oil 1 thinly sliced Chorizo Sausage 200 g French shallots sliced sea salt 2 crushed Garlic Cloves 2 teaspoons sweet Paprika ¼ teaspoon Cayenne pepper 500 g Calasparra paella rice (or use arborio rice) 400 g tin Tomatoes chopped ½ teaspoon Saffron soaked in 1 tablespoon water 1 red Capsicum roasted, peeled and thinly sliced 1¼ L chicken stock 300 g chopped green beans 18 large raw Prawns peeled and deveined, tails left intact 300 g black Mussels beards removed 2 tablespoons chopped Flat-leaf parsley Ground black Pepper

Description

Heat 2 Teaspoons Of The Oil In A Large Saucepan Over Medium-high Heat. Add The Chorizo And Cook, Stirring Occasionally, For 6–7 Minutes Until It Is Crisp. Remove From The Pan And Set Aside. Reduce The Heat To Medium And Add The Remaining Oil To The Pan.

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