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Seafood Paella

kept byJessica_Katz

serves 6-8


2 chicken thighs, sliced into thin ribbons
1/2t cayenne pepper
4t Spanish smoky paprika
4T olive oil
2 chorizo, thinly sliced
1 large red onion, finely diced
3 large tomatoes, deseeded and finely chopped
3 cloves garlic, finely sliced
2 red capsicum (peppers), charred, skins peeled sliced into thin ribbons
400g Arborio or other risotto rice (of Spanish calasparra)
2 large pinches saffron threads, soaked in 1/4C hot water for at least 10mins
1/2C dry white wine
1.5L (6C) chicken stock
Small handful green beans, topped
6 large green prawns, body peeled and deveined, head and tail intact
6 clams (vongole) soaked in cold water for 10mins
6 black mussels, scrubbed and debearded.
lemon cheeks, to serve



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