Paella

Serves 6
Prep Time 10 mins
Cooking Time 1 hour

Ingredients

• 4oz/100g Chorizo sausage-thinly sliced
• 3 tbsp Olive oil
• 6 Free range chicken thighs
• 3oz/75g Belly of pork-diced
• 2 Cloves garlic-crushed
• 1 Green pepper-halved and sliced
• 1 Red pepper-halved and sliced
• 1 Large onion-chopped
• 8oz/225g Tomatoes-skinned and quartered
• 4oz/100g Unshelled prawns
• 8oz/225g Mussels-cleaned
• 4oz/100g Frozen Peas
• 12oz/350g Long grain rice
• 3/4 pint/1 litre Chicken stock
• 1 tsp Saffron powder
• 1/4 tsp Cayenne pepper

Method

• Heat a paella dish or large frying pan
• Add the chorizo to the pan and cook for a few minutes on each side until browned
• Remove the chorizo from the pan and set aside
• Add the oil and fry the chicken over a high heat until sealed and golden brown
• Remove the meat from the pan and keep warm
• Fry the garlic, peppers and onion for about 5 minutes until softened
• Add the rice and stir continuously for about 2 minutes
• Pour in the stock and stir in cayenne pepper, saffron and tomatoes
• Season with salt and freshly ground black pepper
• Return the meat to the pan and bring to the boil
• Reduce the heat and add the chorizo, prawns and mussels
• Cover loosely with foil and simmer for 30 minutes
• Add the peas for the last 5 minutes of cooking time

Cooks Tip

• If Saffron is not available you can use Turmeric

Equipment

• Large paella dish or frying pan

Shopping List

• 4oz/100g Chorizo sausage-thinly sliced
• 3 tbsp Olive oil
• 6 Free range chicken thighs
• 3oz/75g Belly of pork
• 2 Cloves garlic
• 1 Green pepper
• 1 Red pepper
• 1 Large onion
• 8oz/225g Tomatoes
• 4oz/100g Unshelled prawns
• 8oz/225g Mussels
• 4oz/100g Frozen Peas
• 12oz/350g Long grain rice
• 3/4 pint/1 litre Chicken stock
• 1 tsp Saffron powder
• 1/4 tsp Cayenne pepper