Paella My Take On A Traditional Spanish Dish

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• Step 1

  Weigh and chop ingredients. Use fresh chicken stock or if not available a good stock cube to make up approximately half a litre or 1 pint stock. If using saffron place this in stock at this stage to soak.

• Step 2

  Heat oil in large shallow frying pan with a lid. Add chopped onion and garlic (minced). Fry until onion is translucent. Add chicken, chorizo and chopped vegetables and fry until chicken is lightly browned and chorizo is dispelling oil.

• Step 3

  Add rice to pan and stir to make sure rice is covered with oil in pan. Add white wine or sherry to de-grease bottom of pan, stirring all the time. Then slowly add about 1/4 of the stock in stages and the tin of tomatoes or chopped plum tomatoes, stirring each time and then letting rice absorb stock. Add Spanish pealla spice and paella colouring if not using saffron.

• Step 4

  Test rice for 'bite'. When almost done, add mussels and prawns and place lid on. When mussels are heated through and prawns are cooked through season to taste with freshly ground sea salt and black pepper. Add parsley and stir through. Serve with fresh crustly bread of your choice

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