Using Buffet Casserole 26cm

Serves 6 – 8.

Ingredients:

            100 ml olive oil

            400-500g calamari steak – cut into finger-like strips

            1 lemon, cut into wedges

            Salt and freshly ground black pepper

            2-3 chicken breasts cut into bite sized pieces

            8-12 prawns –deveined and butterflied

            1 large red pepper, cut into diamonds

            100g chorizo sausage, sliced ½cm thick

            1 large onion, sliced

            2 cloves garlic, crushed

            1 tin chopped tomatoes

            a pinch of saffron soaked in 5ml water (or 3 ml turmeric)

            2 cups rice

            5 cups chicken stock (or 4 cups stock, 1 cup water)

            5ml salt and black pepper

            1 cup peas –not tinned

            8 – 10 steamed mussels in the half shell

            1 orange, segmented

            10 calamata olives, depipped

            15 ml parsley, chopped

Method:

   1. Sauté calamari steaks in a little oil until just cooked remove from the casserole.   Season with salt, black pepper and a little lemon juice, set aside. Repeat the process with the chicken and prawns
   2. Sauté pepper until soft, remove from pan.  Then sauté the chorizo until light golden in colour, remove fromthe casserole.
   3. Add a little more oil and sauté the onions until soft.   Add the garlic and tomatoes, allow to cook down to a pulp (sofrito)
   4. Add rice, stir for approx. 1-2 minute, until translucent.   Add saffron, stock and seasoning and bring to the boil.   Reduce heat and simmer for 15 minutes.
   5. Add peppers and peas and continue cooking for another 5 minutes.
   6. Add calamari, chicken, prawns, chorizo and mussels, orange segments and olives.   Cover and steam for another 5 minutes to heat through and allow a socarat to form. Garnish with chopped parsley.

IF RICE IS NOT COOKED WHEN ALL THE LIQUID HAS BEEN ABSORBED – ADD MORE LIQUID BUT DO NOT STIR.