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Paella - Serves 6

Ingredients

• 1 medium onion
• 2 cloves of garlic
• 2 chicken breasts
• 1 chorizo sausage
• 1 large tomato
• 1 vegetable stock cube
• Olive oil
• 500 grams of paella rice
• 1 teaspoon of tumeric
• A pinch of saffron
• 2 teaspoons of smoked paprika
• Half a teaspoon of chilli flakes/powder
• Salt
• 1 lime
• 1 lemon
• Peas
• Seafood to taste (mussels, prawns etc)

Pre-Preparation

• Dice 1 medium onion and 2 large cloves of garlic
• Dice 2 chicken breasts and some chorizo sausage
• Make up 1 litre of vegetable stock using 1 stock cube to 1 litre of water
• Chop 1 large tomato into small pieces

Cooking

• Fry the chicken in olive oil until browned, adding chorizo when chicken is nearly brown
• Remove chicken and chorizo from pan and place on kitchen roll to drain
• Add onion and garlic to the pan and fry until soft and transparent
• Add dry paella rice to the pan and fry for 4 or 5 minutes adding more oil if needed
• While frying the dry rice, add the tumeric, saffron, smoked paprika and chilli flakes/powder and mix well
• Add the vegetable stock to the pan and simmer
• When the liquid has reduced by half, add cooked chicken and chorizo to the pan
• Squeeze the juice of half a lemon and half a lime into the pan
• Simmer until the rice absorbs liquid and cooks through, adding more liquid if necessary
• Add chopped tomato
• Add peas
• Add any seafood when rice is nearly cooked, covering the pan with foil to lock the heat in
• Add salt to taste
• Chop the remaining lemon and lime and add to the paella before serving