Jan says: "Making paella from scratch may sound like a lot of work and the ingredients list may seem daunting but as long as you have everything, chopped, peeled and ready to cook it really doesn’t take long. Everyone will be impressed and I’m sure you’ll find it was so worth effort.
If you think your guests won’t be keen on the squid or prawns, leave those out and just add more chicken and chorizo.
Serve with a nice, simple green salad along with fresh crusty bread and you have the perfect dinner party meal."
Don't forget to visit Jan's blog at AGlugOfOil.com
*Please note the chicken stock must be hot when you add it to the rice this stops the rice going sticky.
1. Heat a paella pan or large frying pan then add the chorizo and pancetta and fry until almost crisp, then remove and set aside.
2. Without washing the pan; to keep those lovely orange juices from the chorizo, add a little oil (if needed) and gently fry the chicken pieces till they are almost cooked then remove and set aside.
3. Add a little more olive oil and heat before adding the garlic, diced onion and peppers. Cook until softened but not coloured.
4. Now add the chilli flakes, paprika and paella rice, stirring so the rice is nicely coated and glossy.
5. Crumble in the saffron strands and add the white wine. When everything is bubbling nicely, pour in the tomatoes little at a time along with a little of the hot chicken stock.
6. Keep stirring gently, adding a more of the tomatoes until you have used the whole can.
7. Continue to add hot stock while stirring until the rice is almost cooked. Altogether I used about 650ml of stock and found the rice to be perfect, but that's just a guide but you may find you need more or less stock.
8. Now add the pancetta, chorizo and chicken back into the pan along with the squid rings and prawns. Continue to cook gently for another 5 minutes or so until the prawns have turned nice and pink.
9. Add the cooked peas and have a taste and add pepper; and salt if you think it needs it. By now the rice should be tender and most of the liquid soaked up and everything should be piping hot.
10. Sprinkle over the chopped parsley give it a stir and serve immediately.
Good quality olive oil
Half of a Spanish chorizo ring - skin removed and cut into slices
Small handful pancetta - cubed
2 cloves of garlic - very finely chopped
1 large onion - finely diced
1 red bell pepper - diced
1 green bell pepper - diced
275g paella rice (Calasparra), Spanish short grain
1 x 400g tin of good quality chopped tomatoes, including juice
A pinch or two or dried red chilli flakes
1 tbsp sweet smoked paprika
125ml of dry white wine
800ml chicken stock* (use two Knorr stock cubes - you should only need around 650ml of this)
A good pinch of saffron strands
2 skinless chicken fillets cut into bite-sized pieces
A good handful of cooked and cooled peas
A handful of raw king prawns - defrosted if frozen
A handful of squid rings - defrosted if frozen
A few sprigs of flat-leaf parsley - leaves only, chopped
Sea salt and freshly-ground black pepper, to taste