Spanish Paella

6 Chicken skinless and boneless thighs, in chunks
2 lemons, cut in half
Olive oil
4 garlic cloves, crushed
2 shallots, chopped
4 fresh tomatoes, chopped
2 bay leaves, in half
Good pinch of saffron
700g paella rice
Splash of white wine
1.5 litres of chicken stock
1 packet of mixed seafood (optional)
225g raw prawns
225g mussels
Bunch of parsley
Salt and freshly ground pepper

Quantity: Serves 8
Oven Temperature: N/A
Cooking Time: 30 minutes
Setting Time: N/A
1. Heat the oil in a large frying pan or paella pan. Seal and brown the chicken with the lemon halves. Remove from the pan
2. Add the chopped garlic, shallots and tomatoes. Fry for 5 minutes and then add the bay leaves, saffron, rice and wine
3. Return the chicken and any juices to the pan and pour enough stock to cover the mixture. Cover partially with the lid and bring to a gentle simmer
4. Continue to add stock little by little, allowing absorption before adding any more
5. The rice should be cooked after 10-12 minutes. Check the chicken chunks to see if they are cooked before adding the seafood. Cook for 3 minutes adding more stock if needed
6. To finish the dish, stir in the chopped parsley, season and serve direct from the pan with rustic bread
This dish can be made without the seafood if desired and peas can be added for additional colour. A little saffron goes a long way to give colour and flavour so use sparingly (It’s an expensive spice too). This recipe can be halved to serve 4.