Spanish Paella

TC_P1160848 copy copy.jpgServes 4, cooking time 30 minutes, prep time 15 minutes

6 on the bone chicken thighs
2 tbsp olive oil
100g sliced chorizo
1 onion chopped
4 cloves of garlic
1 cup of fresh flat-leaf parsley
1 cup of pancetta
2 litres chicken stock
½ tsp of saffron
1 tsp smoked paprika powder
500g paella rice
1 small squid sliced
1 cup of frozen peas
10 king prawns peeled

There is so much discussion about what is a ‘true paella’, the internet is full of conflicting recipes and ingredients for me it’s what you like, no one will judge. I’ve used fresh prawns, pancetta, squid and chicken in this recipe. Paella is something I will always order when I’m in Spain, served with a good splash of Tabasco sauce, and fresh lemon juice is always a winner.

Preheat the oven to 160°C. Heat some oil in a deep pan on a medium heat and brown the chicken. Remove the chicken from the pan and transfer to a baking tray, cover and place in the oven. Meanwhile, slice the chorizo, peel and finely chop the onion and garlic. Separate the parsley leaves from the stalks and finely chop. Place the pan back on the heat, add the sliced chorizo and pancetta, fry until brown. Next, add the onion, garlic and parsley stalks, stir and cook until soft. Heat the chicken stock and infuse with saffron. Add the smoked paprika, rice and half the stock, leave to simmer on a medium heat for 20 minutes, stirring occasionally. Meanwhile, slice the squid. After 20 minutes add the remaining stock, peas, prawns and squid. Cover the pan and cook for 10 further minutes. When the rice has cooked, it should be soft but not too sticky. Finally, add the chicken, sprinkle with chopped parsley, add a squeeze of lemon juice and serve.

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