Sunday Brunch

An authentic paella with fresh seafood, snails and chicken from Simon Rimmer on Sunday Brunch

Serves 6

• 200g squid, cleaned and cut into rings
• Approx. 100ml olive oil
• 150g chorizo, diced
• 1 onion, chopped
• 1 red pepper, sliced
• 2 cloves garlic, sliced
• Pinch of chilli flakes
• 500g Calasparra rice (use risotto rice if you can’t find it)
• 1 tsp paprika
• Pinch of turmeric
• 1 tbsp thyme
• 1 tbsp finely chopped rosemary
• 75ml white wine
• 4 tomatoes, chopped
• 500ml chicken stock
• 12 chicken thighs
• 150g snails
• 100g frozen peas

To serve

• Bread, garlic mayo and lemon wedges

1. Preheat the oven to 180°C/gas mark 4. Fry the squid in half the oil for 1 min, then lift out and set aside. Fry the chorizo in the remaining oil until crisp.

2. Turn the heat down and add the onion, pepper, garlic and chilli flakes. Fry gently for 3-4 minutes.

3. Add the rice, paprika, turmeric, thyme and rosemary. Stir well then add the wine and tomatoes and simmer for 2-3 minutes.

4. Add the stock, stir well and add the squid and chicken. Then transfer to the oven and cook for 15 minutes until rice is tender.

5. Add the snails and peas the paella and finish on the hob for 4 minutes.

6. Serve with bread, garlic mayonnaise and lemon wedges.