Paella

Method

1. Preheat the oven to 190°C. Line a baking tray with baking paper.
2. Cut each chicken breast into 4 pieces. Separate the leg from the Maryland and the thigh. Season the chicken with sea salt and pepper.
3. Heat 1 tablespoon of the olive oil in a large non-stick frying pan over medium heat. Add the chicken and cook for 5 minutes, or until browned. Transfer the chicken to the baking tray and roast for about 35 minutes.
4. Discard the pan juices from the frying pan. Return the frying pan back to the heat and add the remaining olive oil and pancetta and cook until brown and crispy. Remove and set aside. Turn the heat down a little and add the onion, garlic, and chilli. Cook for about 5 minutes, or until the onion softens.
5. Pour in the wine and stir for 1 minute. Add the passata, paprika, capsicum and the infused saffron and then add half the stock, a little at a time. Let it bubble.
6. Cook the caulifower in the microwave for 5 minutes, then add to the pan and stir through.
7. Add the mussels, prawns and calamari, then add the rest of the stock. Cover the pan with a lid or foil and cook for about 5–7 minutes, or until the mussels open. (Discard any unopened shells.)
8. With the lid off, add the roasted cooked chicken and the pancetta to the pan, then sprinkle over the spring onion and the parsley.
9. Serve straight from the frying pan with wedges of lemon.