Chicken and seafood paella IngredientsChicken in marinade45ml (3 tbsp) oil2 onions, grated5ml (1 tsp) ginger and garlic paste5ml (1 tsp) chopped red chilli5ml (1 tsp) salt5ml (1 tsp) ground cumin2 green chillies2.5ml ( tsp) saffron strands, steeped in 30ml (2 tbsp) boiling water10ml (2 tsp) lemon juice30ml (2 tbsp) tomato puree125ml ( cup) yoghurt1 sprig fresh mint500g cubed chickenPrawns in marinade60ml ( cup) oil1kg prawns, deveined, shells on30ml (2 tbsp) tomato puree30ml (2 tbsp) lemon juice30ml (2 tbsp) yoghurt5ml (1 tsp) crushed garlic5ml (1 tsp) chopped chilli5ml (1 tsp) ground cumin5ml (1 tsp) salt2.5ml ( tsp) freshly ground black pepperRice1 litre water2 cardamom pods1 cinnamon stick5ml (1 tsp) salt400g (2 cups) basmati riceOther ingredients30ml (2 tbsp) ghee (clarified butter)30ml (2 tbsp) oil (saved from frying onions)12 pickling onions, peeled250ml (1 cup) corn kernels250ml (1 cup) peasMethodFor the chicken marinade, heat the oil in a pan and fry the onion until golden. Drain (reserving the oil) and allow onions to cool. Place half the fried onion in a bowl with the remaining chicken marinade ingredients. Add the chicken, stir to coat well, cover and set aside to marinate for 1 hour.Heat 30ml (2 tbsp) oil and flash-fry the prawns until pink. Set aside to cool. Combine the reserved fried onion with the remaining prawn marinade ingredients. Add the prawns, toss to coat and marinate for 30 minutes.For the rice, place water, cardamom pods, cinnamon stick and salt in a pot and bring to the boil. Add rice and simmer until tender, about 15 minutes. Drain and set aside.Place ghee and oil saved from onions in a wok or large pan over medium heat. Add chicken and marinade, cover and simmer for 30 minutes. Place prawns and marinade in separate pot and bring to the boil. Switch off heat immediately, but leave on the stove. Add the pickling onions to the prawns.Add rice to chicken. Spread prawn mixture on top and bring to a gentle boil. Simmer for 10 minutes. Fold in corn and peas and simmer for a further 10 minutes. Serve on a large platter with extra fried onions and flaked almonds to garnish. Serves 6-8...