Recipe by Clem Pedro
4T Extra virgin olive oil
8 pieces of chicken, including the wings, thighs and legs
Salt and freshly ground black pepper to taste
For the soffrito:
1 onion, finely diced
6 cloves garlic, finely chopped
2 carrots, peeled and diced
2 stalks celery, finely diced
1t ground cumin
1t smoked paprika
2T tomato paste
10g basil, finely diced
10g parsley, finely diced
3 cups chicken stock
3 cups Arborio rice, or bomba rice
500g head on prawns
300g -500g fresh mussels (or frozen in the shell)
lemon wedges to serve
Heat the oil in a heavy based pan over medium heat. Add the chicken and brown on both sides. Once perfectly caramelized remove from the pan and set aside.
Add the onion, garlic, carrots and celery to the same pot. Season lightly and reduce the heat to low. Cook the mixture for about 20 minutes before adding the spices and toast for about 1 minute or until the dish becomes fragrant with the spices.
Add the tomato paste and herbs and cook for 10 minutes before returning the chicken to the pan followed by the chicken and just enough water to cover the ingredients. Scatter over the rice, season lightly then gently simmer until the rice is perfectly cooked, this would take about 20 minutes.
Add the seafood and cook for another 10 minutes or until perfectly cooked through. Serve with extra parsley and a wedge of lemon.