Paella of chicken squid and chorizo
Ingredients
- 250 g paella rice
- 750 ml fish stock
- ½ onion, peeled and diced
- 2 garlic cloves, peeled and finely chopped
- 1½ tbsp chopped parsley
- finely grated zest of ½ orange
- 3 tbsp vegetable oil
- ¼ tsp paprika
- 50 g chorizo, sliced into 1cm rounds
- 4 tbsp olive oil
- 200 g squid, cleaned
- 1 tomato, diced
- pinch of dried chilli flakes
- ½ tsp dried oregano
- pinch of saffron strands
- sea salt and black pepper
- sea salt and black pepper
- 4 chicken thighs (bone in)
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