| 1 | Authentic spanish paella gets its name from the shallow two-handled pan in which it is cooked. |
| 2 | There are only three "must have" ingredients - short-grain rice for its velvety creaminess, saffron for its taste and golden hue, plus olive oil - most paellas include a colourful selection of sweet peppers, green peas, seafood, chicken and spicy chorizo sausage, which simmers to doneness as the rice plumps. |
| 3 | Cut sausage into ?inch thick slices. |
| 4 | Remove skin from chicken; trim off fat. |
| 5 | Using sharp heave knife, cut through chicken leg at joint to separate thigh from drumstick. |
| 6 | In large paella pan or deep wide skillet, hat oil over high heat; cook sausage, stirring, for 2 minutes or until browned. |
| 7 | Remove to platter. |
| 8 | Reduce heat to medium. |
| 9 | Add chicken and cook for 7-10 minutes per side or until evenly browned. |
| 10 | Add to platter. |
| 11 | Stir saffron into chicken stock; set aside to soften. |
| 12 | Add onion and garlic to pan; cook, stirring, for 4 minutes or until softened. |
| 13 | Add stock mixture, tomatoes and green pepper; bring to boil, breaking up tomatoes with back of spoon and stirring to scrape up any brown bits from bottom of pan [deglaze]. |
| 14 | Stir in rice, salt and pepper; reduce heat to low. |
| 15 | Add chicken; simmer gently, stirring often, for 20 minutes. |
| 16 | Gently stir in peas and sausage. |
| 17 | Meanwhile, peel and devein shrimp. |
| 18 | Scrub mussels under running water. |
| 19 | With shears, trim off beards. |
| 20 | Discard any mussels with cracked shells or ones that do not close when tapped. |
| 21 | Nestle shrimp and mussels in rice until almost covered; cook for 7-10 minutes or until rice is tender, shrimp are pink and mussels are open. |
| 22 | Discard any mussels that do not open. |
| 23 | garnish with onions and lemon. |
| 24 | test kitchen tip: you can use clams instead of mussels, omit the seafood altogether and double up the chicken, or replace chorizo with any spicy sausage. |
| 25 | to make a fluffier paella with parboiled long-grain rice: cook, covered adding ?cup more stock near end of cooking to prevent sticking. |
| 26 | Garnish with trimmed fresh artichoke brushed with lemon juice to prevent browning. |
