Try this link: http://www.google.tt/search?q=Family+recipe+for+Paella&ie=utf-8&oe=utf-8&aq=t&rls=org.mozilla:en-US:official&client=firefox-a And this one too: http://ut.essortment.com/chorizopaellap_rsbg.htm ---------------------------------------------------- Serves 4 INGREDIENTS: 8 oz. thawed shortcrust pastry, rolled out to 1/4 inch thick 3 oz. chorizo sausages, thickly sliced 2 cups mixed chicken breast, diced and tiger prawns, shelled and deveined 2 cloves garlic, crushed 1 tsp. parsley 1 tbsp. fresh basil, finely chopped 2 cups tomato sauce 2 cups precooked Spanish rice or other long grain rice 1 tsp. salt 1 tsp. black pepper 1/4 cup milk to seal and glaze METHOD: Preheat oven to 400 F (200 C). Fit pastry into a pie dish. Roll out remaining pastry for the pie lid. Set aside. Combine garlic, parsley, basil, tomato sauce, salt and black pepper. Add sausages, chicken and prawns. Moisten edges of pastry base with half the milk. Spoon in the sausage mixture. Put the pastry lid on top and crimp to seal. Brush remaining milk over the lid to glaze. Bake for 45 minutes or until golden. Serve hot with a light salad and soft rolls.

You need the following ingredients for 6 people (8 at a pinch) and the timings are approximate. Substitute something else for any ingredients you don't like. 1 large onions 2 cloves of of garlic Olive oil 1 fish or chicken stock cube 4 chicken breasts cut into pieces 250g prawns 250g octopus cut into small pieces 250g squid in rings 2 King prawns per person 2 Mussels per person Frozen peas Food colouring 4 cups of rice 9 cups of water Lemons cut into wedges Cook the chicken, onions, garlic and octopus in olive oil in a paella pan. Add the water, stock cube and colouring (saffron if possible). When the stock cube is fully dissolved make sure it's simmering and add the rice. Give it all a good stir and cover. 15 minutes later arrange the mussels and king prawns and cover for 5 minutes. Remove from the heat and put wedges of lemon between the king prawns and mussels. Serve. Buen apetito.