Ingredient:
3 tbsp olive oil
6 chicken thighs
250 g (8 oz) smoked bacon, rind removed, cut into strips
1 large onion, chopped
1 litre (1 ¼ pints) chicken stock
250 g (8 oz) tomatoes, chopped
2 garlic cloves, crushed
A few pinches of saffron threads, soaked in a little hot water
500 g (1 lb) short grain rice
1 red and 1 green pepper, halved, deseeded, and sliced
125 g (4 oz) frozen peas
Salt and black pepper
500 g (1 lb) mussels, cleaned
125 g (4 oz) cooked peeled prawns
To serve
12 black olives, pitted
6 large cooked prawns, unpeeled
Lemon wedges
2 tbsp chopped parsley
Method:
Heat the oil in a paella pan or a large, deep, ovenproof frying pan or sauté pan. Add the chicken and cook over a medium heat for 10 minutes until browned all over. Add the bacon and onion and cook for 5 minutes.
Stir in the stock, tomatoes, garlic, and the saffron with its soaking liquid, and bring to a boil. Add the rice, red and green peppers, and peas, and season with salt and pepper. Cover and bake in a preheated oven at 180℃ (160℃ fan, Gas 4) for 35-40 minutes until the rice is nearly tender and the stock has been absorbed.
Meanwhile, put the mussels into a large pan with about 1 cm (1/2 in) water. Cover tightly and cook, shaking the pan occasionally, for 5 minutes or until the shells opens. Drain the mussels, and throw away any that have not opened: do not try to force them open.
Stir the peeled prawns into the paella, cover and cook gently on the hob for about 5 minutes. Taste for seasoning. Arrange the mussels around the pan, and the olives, large prawns, and lemon wedges on top. Serve hot, sprinkled with parsley.
3 tbsp olive oil
6 chicken thighs
250 g (8 oz) smoked bacon, rind removed, cut into strips
1 large onion, chopped
1 litre (1 ¼ pints) chicken stock
250 g (8 oz) tomatoes, chopped
2 garlic cloves, crushed
A few pinches of saffron threads, soaked in a little hot water
500 g (1 lb) short grain rice
1 red and 1 green pepper, halved, deseeded, and sliced
125 g (4 oz) frozen peas
Salt and black pepper
500 g (1 lb) mussels, cleaned
125 g (4 oz) cooked peeled prawns
To serve
12 black olives, pitted
6 large cooked prawns, unpeeled
Lemon wedges
2 tbsp chopped parsley
Method:
Heat the oil in a paella pan or a large, deep, ovenproof frying pan or sauté pan. Add the chicken and cook over a medium heat for 10 minutes until browned all over. Add the bacon and onion and cook for 5 minutes.
Stir in the stock, tomatoes, garlic, and the saffron with its soaking liquid, and bring to a boil. Add the rice, red and green peppers, and peas, and season with salt and pepper. Cover and bake in a preheated oven at 180℃ (160℃ fan, Gas 4) for 35-40 minutes until the rice is nearly tender and the stock has been absorbed.
Meanwhile, put the mussels into a large pan with about 1 cm (1/2 in) water. Cover tightly and cook, shaking the pan occasionally, for 5 minutes or until the shells opens. Drain the mussels, and throw away any that have not opened: do not try to force them open.
Stir the peeled prawns into the paella, cover and cook gently on the hob for about 5 minutes. Taste for seasoning. Arrange the mussels around the pan, and the olives, large prawns, and lemon wedges on top. Serve hot, sprinkled with parsley.
