Summer Seafood Paella with Prawns and Mussels

3 tbsp The Good Oil Extra Virgin Rapeseed Oil

400 g chicken thigh fillets (skinless) roughly chopped

1 onion finely chopped

3 cloves of garlic crushed

2 capsicum roughly chopped (use different colours)

1 × 400g can of chopped tomatoes

2 tsp smoked paprika

1 tsp ground turmeric

1 tsp dried thyme

2 C paella rice (calasparra, arborio or a medium grain rice)

5 C vegetable stock

150 g calamari rings

250 g raw prawn cutlets thawed

12 mussels (in the shell) scrubbed and beards removed

1 C frozen peas

⅓ C aioli

1 handful fresh parsley chopped

1 lemon sliced into wedges

Heat the oil in a large paella pan or a very wide frying pan over medium heat. Add the chicken, onion and garlic, cook for 5-7 minutes until the chicken has coloured and the onion softened.

Stir in the capsicum and tomatoes. Cook for another 2-3 minutes.

Add smoked paprika, turmeric and thyme. Add the rice and cook for 2-3 minutes, stirring to coat the rice in the spices.

Pour in the stock and season with salt and black pepper (packaged stock may be salty enough). Bring the mixture to a boil, then reduce the heat to low. Let it simmer uncovered for about 15 minutes or until the rice is almost cooked. Stir occasionally.

Add the calamari, prawns and mussels to the pan along with the peas. Cover and cook for a further 5-7 minutes until the prawns are pink, the mussels have opened and the calamari tender.

Add dollops of aioli, nestle in lemon wedges and sprinkle with parsley.

Serve straight from the pan.