Fri, 14 January 2022
Paella
Ingredients
2 free range chicken thighs cut into pieces
50g of chorizo diced
Half an onion diced
1 tsp of smoked paprika
2 cloves of garlic
1 organic stock cube
A pinch of Saffron
300g paella rice
1 lemon
A handful of fresh mussels/Clams
Salt and pepper
Parsley to finish
Method
Start in a large pan by sweating the onion, garlic, chicken and chorizo in some oil until golden brown and crisp.
Stir through the tomato purée and crumble in the stock cube, then add the rice and stir for a couple of minutes so it starts to suck up all that lovely flavour.
Pour in 750ml of boiling water with the saffron and add a pinch of sea salt and black pepper. Pop the lid on and bring to the boil, then reduce to a simmer for 15 minutes, stirring regularly from the outside in and from the inside out, and adding a splash of water if needed.
Stir in the mussel or clams, replace the lid, and cook for a further 5 minutes, or until hot through.
Season well and then finish with chopped parsley and lemon wedges. Enjoy.
