Spanish Style Paella
Coat the chicken in 1 tablespoon paprika and season with salt and pepper. Heat ¼ cup Moro Extra Virgin Olive Oil in a paella pan, wok or large pan. Brown chicken on all sides and remove. Wipe out the pan. Heat the remaining oil and sauté Jamon Bodega, onion and garlic until golden. Add capsicum and Cirio Diced Tomatoes and sauté a further 2 minutes. Add rice and cook, stirring regularly, for 2 minutes. Combine stock, wine, Cirio Tomato Paste, 2 teaspoons paprika and saffron together and add to rice. Return chicken to the pan with Manolete Chorizo, bring to the boil, reduce heat and simmer for 10 minutes. Stir in peas and arrange prawns and mussels decoratively over rice. Simmer covered without stirring for 20-25 minutes, adding a little extra water if needed, until rice is cooked. Garnish with parsley, sprinkle with paprika and serve with lemon wedges.