Ingredients

• 135g tub chargrilled marinated capsicum, drained (oil reserved), cut into thin strips
• 2 teaspoons extra virgin olive oil
• 2 chorizo, sliced diagonally
• 1 brown onion, chopped
• 300g chicken thigh fillets, cut into 3cm pieces
• 1 tablespoon smoked paprika
• 2 teaspoons mixed spice
• 2 tablespoons tomato paste
• 2 cups medium-grain white rice
• 3/4 cup dry white wine
• 2 1/2 cups Massel salt reduced chicken style liquid stock
• 1/2 cup fresh orange juice
• 1 cleaned squid hood, cut in half lengthways
• 12 large green prawns, peeled, deveined (tails intact)
• 1/2 cup split marinated green olives
• Chopped fresh flat-leaf parsley, to serve
• Orange wedges, to serve

Method

• Step 1 Heat reserved oil and olive oil in a large, deep frying pan over medium-high heat. Add chorizo and onion. Cook, stirring, for 5 minutes or until chorizo is browned. Add chicken. Cook, stirring, for 5 minutes or until browned. Add spices. Cook, stirring, for 30 seconds or until fragrant. Add paste. Stir to combine. Add rice. Stir until well coated.

• Step 2 Add wine. Cook for 2 minutes or until reduced by half. Add stock and orange juice. Bring to a simmer. Season. Reduce heat to low. Simmer, covered, for 10 minutes or until rice is almost tender.
• Step 3 Meanwhile, score inside flesh of squid in a diamond pattern. Cut each squid half into 6 pieces. Pat dry with paper towel.
• Step 4 Top paella with capsicum, squid, prawns and olives. Cover. Cook for 8 to 10 minutes or until seafood is cooked through. Stand for 5 minutes. Sprinkle with parsley. Serve with orange wedges.