Traditional Paella

Method

It’s not summer without Spanish paella. This recipe is wonderfully comforting, flavoursome and colourful, plus it tastes great with a large glass of sangria!

  1. Preheat the oven to 190°C.
  2. To prep the chicken, season with sea salt and pepper and dust with flour.
  3. In a large pan, heat a splash of oil on a medium heat and fry the chicken until golden brown all over.
  4. Transfer the chicken to a baking tray and place in the oven for 20 mins until fully cooked through.
  5. Put the pan back on the heat and add the chorizo and pancetta and fry until crispy.
  6. Add the onion, garlic and parsley, then cook until soft.
  7. Meanwhile, heat half the chicken stock in a saucepan on a low heat and infuse with the saffron.
  8. To the pan, add the paprika, rice and infused stock and leave to cook on a medium heat for 20 minutes. Make sure to stir occasionally.
  9. Add the remaining stock, peas, prawns, mussels and squid. Place on a lid and cook for a further 10 minutes.
  10. Finally, add the chicken, and sprinkle over the chopped parsley.
  11. Serve with lemon wedges to squeeze over and tuck in!

Ingredients

Prep time: 30 Minutes

Cook time: 50 Minutes

Serves: 6

  • 6 chicken thighs, skin on with bones

  • Plain flour (for dusting)

  • 100g chorizo, sliced

  • 1 onion, peeled and finely chopped

  • 4 garlic cloves, peeled and finely chopped

  • Handful of fresh parsley, finely chopped

  • 6 rashers pancetta (or smoked streaky bacon), diced

  • 2 litres chicken stock

  • 2 pinches of saffron

  • 1 tbsp smoked paprika

  • 500g paella rice

  • 2 small squid, prepped and sliced

  • 2 handfuls peas (fresh or frozen)

  • 10 large king prawns, shell on

  • 500g mussels, cleaned (optional)

  • 1 lemon