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Chicken and seafood paella
Fruit and vegetables
3
garlic
cloves, finely chopped
500g/1lb 2oz fresh
tomatoes
, finely chopped
1 roasted red
pepper
(homemade or from a jar), sliced into long strips
1
lemon
, cut into wedges, to serve
Tins, packets and jars
600ml/1lb 5oz hot
chicken stock
300g/10½oz bomba paella rice
Cooking ingredients
3–4 tbsp
olive oil
2 tsp
smoked paprika
pinch
saffron
salt and freshly ground
black pepper
Meat, fish and poultry
4
chicken thighs
, each cut into 2–3 chunky pieces
1–2
squid
(defrosted if frozen), thinly sliced
300g/10½oz raw king
prawns
, shells on
250g/9oz cooked vac-packed
mussels
(the garlic butter ones are fine)
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