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Paella

Prep time less than 30 mins
Cook time less than 30 mins
Serves 4-6
by Paul Merrett

From Saturday Kitchen

Method


  1. In a paella pan, heat the olive oil and fry the chicken pieces for 1-2 minutes.

  2. Add the prawns, then stir; add the mussels and stir again, then add the garlic and tomatoes. Fry for a couple more minutes.

  3. Sprinkle in the rice. NOTE: Do not stir the ingredients, just shake them.

  4. Add a good pinch of saffron, and pour on up to 1 litre/1¾ pints of boiling chicken stock (about 1cm/½in above the level of the rice).

  5. Finally add the small cherry tomatoes and broad beans and season and simmer for 20 minutes.

  6. Serve with a rocket salad and crusty bread.

Ingredients

  • 1 tbsp olive oil
  • 2 chicken breasts, cut into 8 pieces
  • 4 raw king prawns, shell and head on
  • 20 mussels, cleaned
  • 1 garlic clove, roughly chopped
  • 3 tomatoes, blanched, peeled, seeded and roughly chopped
  • 200g/7oz paella rice
  • a pinch of saffron
  • 1 litre/1¾ pints chicken stock, boiling
  • 8 small cherry tomatoes
  • 110g/4oz broad beans, fresh or frozen

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