From Ann-Maree Davis of Sangria Spanish Tapas Bar

Serves 4-6

Ingredients
40 ml olive oil
500 g cubed chicken breast
1 small brown onion, peeled and finely sliced
1 red capsicum, seeded and finely sliced
5 garlic cloves, peeled
1 tsp smoked Spanish paprika (Ahumado)
1 tsp sweet Spanish paprika (Dulce)
2 medium tomatoes, peeled and chopped
1 generous pinch saffron, soaked in 2 tbs hot water

2 tbsp olive oil, extra
250 g Calasparra rice or medium grain rice
2 bay leaves
3-4 sprigs fresh thyme
700 ml chicken stock
salt and pepper, to taste
500 g mussels, scrubbed and debearded
1/3 cup peas (fresh is best!)
lemon wedges and parsley, to serve

Method
Heat the olive oil in a wide-based frypan or paella pan over medium heat.

When hot, add the chicken and onion and cook well until it starts to brown, then add the capsicum, garlic and tomato. Continue to cook over medium heat until starting to soften.

Tip in both the paprikas, stir and cook lightly for a few seconds — don’t overdo it or they will burn.

Add the saffron. Add the rice, stirring well until starting to colour a bit, then bay leaves and thyme and fry (about 5 minutes).

Stir in the stock and pepper, and possibly some salt … taste stock but don’t oversalt,
as the mussels will release brine into the rice when added later. Bring to simmer, then
reduce heat right down.

Cook the rice for about 25 minutes, without stirring, adding a splash of water if it’s drying out. It’s all about the crust (or socarrat) — though the line between a nice crust and a burnt one is fine — so keep a close eye on things!

When the rice is just about cooked and the moisture has mostly been absorbed (it
shouldn’t be soggy), add the mussels, pushing them well down into the rice and sprinkle peas over top of the paella.

Continue to cook until the mussels open; you can cover with a lid (or damp tea towel being careful to keep it from the flame or elements) to help steam them open.

Once all the mussels have opened, remove from the heat and let the rice sit in a warm place for 5-10 minutes before sprinkling with parsley and serving with lemon.