Valencian Seafood and Chicken Paella

Directions

1. 1

   Season the chicken pieces with salt, pepper, and a pinch of paella seasoning. Sear in a good drizzle of olive oil in the paella pan over medium-high heat, turning often until deeply golden on all sides. Set aside on a plate.

2. 2

   Cook the squid and octopus in a pressure cooker without water — just half an onion, one tomato, a bay leaf, parsley, and a clove of garlic. Once pressure builds, cook 5 minutes then switch off the heat. Let the pressure release naturally and reserve all the cooking liquid.

3. 3

   Simmer the mussels in seasoned water with onion, garlic, paella spices and parsley for 10 minutes. Drain and keep the cooking broth. Set the best-looking mussels aside for garnishing.

4. 4

   Combine both cooking liquids (squid-octopus and mussel broths) with the seafood stock and bring to a gentle simmer. Bloom the saffron threads in 2 tablespoons of hot water then stir into the broth.

5. 5

   In the paella pan, sauté the pepper strips and leek rounds in olive oil for 3 minutes. Remove and reserve for decoration. In the same pan, fry the garlic until fragrant, then add the onion and cook until soft and translucent.

6. 6

   Add the unwashed rice to the pan and toast for 2 minutes, stirring to coat with the flavoured oil. Stir in the bloomed saffron and chopped tomatoes.

7. 7

   Ladle the hot broth over the rice gradually, stirring constantly. Cook over medium heat, adding more broth as it is absorbed, keeping the surface just moist.

8. 8

   When the rice is nearly done, gently fold in the chicken, octopus, squid in pieces, and smaller mussels. Taste and adjust seasoning. Add a splash more broth if needed.

9. 9

   Arrange the large prawns, whole mussels in their shells, colourful pepper strips, leek rounds, and fresh parsley over the top. Drizzle generously with olive oil and serve straight from the pan.