Fusion Paella:
Make stock in a medium saucepan:
Shells from 400 gm medium raw shrimps.
1 packet of chicken necks.
3 cups water.
½ teaspoon saffron.
Paella:
In a pan fry:
200 gm sliced chorizo sausage.
½ diced onion.
Then add the following.
2 cloves pressed garlic.
1⅓ cups Arborio rice.
Two cups of the stock.
1 diced capsicum.
½ dozen anchovies.
A few splashes soy sauce.
A few splashes Worcester.
A little miso.
1 teaspoon smoked paprika.
1 pinch cayenne pepper.
Do not turn and undercook.
At the end add place top:
The scrimps.
½ cup green peas.
More stock if required.
