Spanish Paella with Raisins
Servings: 6-8

1/4 cup olive oil
4 chorizo sausages, cut into 1/4-inch rings
500g chicken, skinned, cooked and diced
2 red onions, cut into small dice
4 large tomatoes, cut into medium dice
2 tbsp minced garlic
2 tbsp tomato paste
1 tbsp brown sugar
1 tbsp fresh rosemary
1 tbsp fresh sage
2 tsp salt
2 tsp pepper
1 tsp saffron threads
1/4 tsp chili powder
1 cup raisins
6 cups chicken stock
3 cups Arborio rice
400g cooked shrimp
400g green prawn meat
Lemon wedges for garnish
Black olives for garnish

In a heavy based large frying pan combine the first 16 ingredients; bring to a simmer for 10 minutes. Sprinkle the rice over mixture and stir to combine evenly. Cover and simmer for 25-30 minutes, stirring occasionally to prevent sticking.

Add the shrimp and prawn meat and continue simmering for 6-8 minutes or until shrimp and rice are cooked and mixture seems dry. Let paella stand for 5 minutes before serving. Serve paella in bowls. Garnish with lemon wedges and olives.