Paella

Ingredients:

4 boned chicken thighs

1 tin tomatoes

100g sliced mushrooms

1/2 tsp Paprika and 1/2tsp smoked paprika

100g of chopped chorizo

6 rashes of pancetta or bacon

1 chopped large onion

4 chopped garlic cloves

2L chicken stock

2 pinches of saffron thread or teaspoon turmeric powder

500g of paella rice

100g Peas

200g Prawns

200g Mussels

Sprig of parsley

Lemon wedges

2tbl olive oil for frying

Method:

Heat 2 tablespoons of oil in a heavy-bottomed paella pan or large frying pan

Add onion and fry gently for 10 minutes on a low heat, continually stirring

Chop the chicken into chunks, then roll chicken in flour and add salt and pepper, shake until it’s all covered

Add chicken to the pan

In the same frying pan, add the pancetta or bacon and fry until brown and crispy

Then add the chopped large onion and chopped garlic cloves

Cook until soft

In the meantime, make 2L chicken stock and let it infuse with 2 pinches of saffron threads or just add the turmeric

Add a heaped tablespoon of paprika, and smoked paprika, with 500g of paella rice and tinned tomatoes

Then about half the stock to it and let the rice cook for approximately 20 mins on a low-medium heat, stirring occasionally

Paella rice tends to stick to the bottom of the pan quite easily, so be careful to avoid that

Adding the stock gradually helps keep the rice from going dry and sticking

When the rice is almost cooked, add handfuls of mushrooms, peas, prawns and mussels, they will cook really quickly

Once cooked, sprinkle over parsley, lemon wedges