How to make it

  • Joint the chicken and take the meat off the bones.
  • For the stock, chop the onion, celery (sticks & leaves) and carrots.
  • Place the chicken carcass and giblets with the bouquet garni, celery (sticks and leaves), onion, carrots and garlic in a large sauce pan. Season, cover in water and simmer for 30 minutes
  • Once cooked, strain through a sieve and set aside.
  • Grill the sausages until cooked.
  • Dice the onion and garlic and fry in olive oil in a large pan or paella pan.
  • Brown the chicken joints and transfer to a resting plate.
  • Add the rice, coat in oil. Add the saffron and return the chicken to the pan.
  • Add enough stock to cover the rice. Simmer for 10 minutes. Keep topping up with stock till the rice is cooked.
  • in a separate pan with a lid, steam the mussels in a dash of stock until they open.
  • Add the mussels to casserole dish. (reserve some in their shells for garnish).
  • Add the squid. Cook for a further 10 minutes.
  • Chop the pepper.
  • Blanche the tomatoes in boiling water for a couple of minutes. Plunge into iced water and remove the skins then chop and add to the pan.
  • De-shell and chop the lobster. Chop the sausage.
  • Add the pepper, prawns, lobster and sausage, peas to the pan and heat through.
  • Season. Add fish sauce and lemon juice to taste.
  • Serve in a large bowl with some chunky bread or granary bun. Garnish with lemon wedges and some mussels in their shells.

People Who Like This Dish 2
Reviews & Comments 0

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel

Maybe List
Hang onto this recipe

while I look at others.

Holding 0 recipes