- Saffron – pinch
- 175ml dry white wine
- 4 boneless and skinless chicken thighs - or 4 chicken legs on the bone
- 100g good quality chorizo picante (spicy) - peeled and sliced about 1/2cm thick
- 1 medium red onion (finely chopped)
- 1 garlic clove (finely chopped)
- 2 tablespoons paella spice mix
- 1 tablespoon sun-dried tomato powder
- 300g risotto or bomba rice (paella rice)
- 1 red pepper (deseeded and chopped)
- 200g green beans (roughly chopped)
- Handful parsley (stalks and leaves chopped separately)
- 4 vine-ripened tomatoes (chopped)
- 500ml chicken or vegetable stock
- 1 teaspoon pimentón picante
- 250g cooked prawns
- Juice of ½ lemon
- 2 tablespoons olive oil
How to make
Pour 175ml of wine into a glass and add the saffron strands, setting it aside to infuse.
Heat 2 tablespoons of olive oil in a shallow, flat-based pan (a large frying pan will do) or paella pan, on a medium heat.
Fry the diced chicken / chicken legs and 100g sliced chorizo until nicely browned.
Add the red onion and garlic clove and fry until softened.
Add the paella seasoning mix and sun-dried tomato powder, stirring to coat the meat and onions. Add the rice and fry gently, stirring constantly.
Add the red pepper, green beans, and parsley stalks. Pour in the infused wine mixture. Simmer gently until the wine has been absorbed.
Add the tomatoes, 250ml of stock and the pimentón picante. Stir, adding stock as required.
Continue to simmer. Slowly add the remaining stock as required. The rice will cook in about 20 minutes. DO NOT STIR!!
Scatter the prawns over the surface of the paella. Continue simmering until they are warmed through, and the rice is cooked. (A little more stock may be necessary.) Remember not to stir.
Scatter the parsley leaves over the paella and remove from the heat. Cover with a clean tea towel and leave to stand for 5 to 10 minutes. Add the juice of half a lemon before serving.