An authentic paella with fresh seafood, snails and chicken from Simon Rimmer on Sunday Brunch
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.
Turn the heat down and add the onion, pepper, garlic and chilli flakes. Fry gently for 3-4 minutes.
Add the rice, paprika, turmeric, thyme and rosemary. Stir well then add the wine and tomatoes and simmer for 2-3 minutes.
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.
Add the snails and peas the paella and finish on the hob for 4 minutes.
Serve with bread, garlic mayonnaise and lemon wedges.
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