Prep time: 20 minutes
Cook time: 50 minutes
Total Time: 1 hour 10 minutes
Large pinch of saffron strands
800ml chicken stock
2 tbsp olive oil
4 skinless, boneless chicken thighs, cut into bitesize pieces
200g cooking chorizo, cut into small chunks
1 onion, diced
3 garlic cloves, peeled and crushed
½ tbsp smoked paprika
300g paella rice
200g tinned chopped tomatoes
1 red pepper, de-seeded and chopped
150g king prawns, peeled and de-veined
150g mussels, cleaned and de-bearded
100g frozen peas
2 tbsp fresh parsley, finely chopped
1 lemon, cut into wedges
Stir the saffron strands into the chicken stock and set aside while you prepare the rest of the paella.
Heat the oil in a large paella or frying pan over a medium heat. Fry the chicken for 6-8 minutes, until browned and then add the chorizo, cooking for a further 4 minutes. Transfer to a plate and set aside.
Add the onion to the pan and sauté until for 5 minutes, or until soft. Add the garlic and smoked paprika, cooking for a further minute. Stir though the paella rice, then add the chopped tomatoes and saffron infused chicken stock. Bring to a simmer, place a lid on the pan, turn the heat down to medium-low and cook without stirring for 20 minutes.
Add the chicken and chorizo, put the lid back on the pan and cook for a further 5 minutes. Add the prawns, mussels and peas, re-cover the pan and cook for 5 minutes more.
Stir the paella to mix through all the ingredients. Serve with a garnish of parsley and a squeeze of lemon and a glass of Beronia Rioja Crianza.