Gemma Chew

Seafood Paella with Chorizo and Pancetta

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36 cm pan
6-8 people If you get a polished paella pan, be really careful to read the instructions for use properly and then follow it
1 brown onion, chopped finely
1 red onion, chopped finely
5 cloves garlic, crushed
2 chorizo sausages, sliced (I like to use two different flavours for variety, but you don't have to)
300 g chicken breast or thigh fillets, sliced thinly
12 slices pancetta, or bacon
12 large prawns, peeled and tails left on
400 g seafood marinara mix (a mix of mussels, little prawns, fish, scallops and calamari rings)
1 cup frozen peas
1 red capsicum, deseeded and sliced finely
1 green capsicum, deseeded and sliced finely
2 tomatoes, grated (throw out the skin), or alternatively, 1 can (250g) diced tomatoes
3 cups short grain rice
pinch of saffron threads
2 L chicken stock
3 teaspoons pimenton (smoked paprika)
1/2 cup parsley, chopped finely, for garnishing