Paella

This is a cross between the traditional chicken and rabbit paella and the seafood paella yu can get on the southern Spanish beaches.  I'm sure there are as many different versions of this as there are cooks, so this is mine :)

Ingredients
1 red pepper, de-seeded and sliced
2 tablespoons extra virgin olive oil
4 boned chicken thighs chopped into 2cm cubes
8-12 good thick slices of Chorizo sausage
6 cloves garlic, crushed and chopped
2 shallots, chopped
500ml stock, I used home made beef stock, but chicken works just as well
1 400g can butter beans
8 dessert spoons paella rice
1 pack king prawns
1 pack mixed seafood
1 pack boil in the bag mussels
a good sized bunch of flat leaf parsley

Method
Heat the oil in a large sauté pan and add the pepper slices.  Cook over  medium heat until softened and starting to take on some colour.  Remove from the pan with a slotted spoon, drain and keep until ready to serve.

Add the chicken and Chorizo to the pan and cook on a high heat until the chicken is well browned all over, then add the garlic and fry for an extra couple of minutes until the garlic takes on a touch of colour.

Drain the butter beans and add to the pan with the stock and the rice, cover and cook at a simmer until the rice has absorbed the liquid.  When the rice is cooked, add the prawns, seafood and mussels and warm through.

Chop the parsley and add it to he dish just before serving along with the red pepper, you need nothing else except a glass of good, crisp white wine and a nice sunny day (optional!)