Recipe Index

Ingredients

• 1 tbsp olive oil
• 6 boneless, skinless chicken thighs, cut in half
• 2⅔ oz chorizo, skinned and cut into ¼-inch slices
• 2 medium onions, peeled and chopped
• 1 red pepper, quartered, deseeded and sliced
• 1 yellow pepper, quartered, deseeded and sliced
• 5½ oz green beans, trimmed and cut into ¾-inch lengths
• 3 garlic cloves, peeled and crushed
• 2 tsp smoked paprika
• 2 good pinches saffron threads
• 1 bay leaf
• 6 oz paella rice (medium-grain rice)
• 4¼ cups hot chicken stock, made with 1 chicken stock cube
• 1 lb 2 oz live mussels, well scrubbed and beards removed
• 1 medium squid, cleaned and sliced into rings or 8 oz prepared squid rings
• 12 raw king prawns, peeled or shells on, thawed if frozen
• Flaked sea salt
• Freshly ground black pepper
• Lemon wedges, for squeezing

Method

1. Warm the olive oil in a large paella pan or very wide shallow pan over medium heat, season the chicken thighs with salt and black pepper, and fry for about 5 minutes, turning now and then, until lightly coloured.
2. Add the chorizo slices and cook for 30 seconds more, then lift the chicken and chorizo out to a bowl with a slotted spoon, leaving the fat behind in the pan.
3. Soften the onions in the same pan for 4 to 5 minutes until lightly browned, stir in the peppers and green beans, and cook for 2 minutes until they begin to soften.
4. Stir in the garlic, smoked paprika, saffron, bay leaf, and rice and cook for 1 to 2 minutes until the rice looks glistening all over.
5. Return the chicken and chorizo with any juices, pour in the hot chicken stock, season with black pepper, and simmer over medium heat for 12 minutes, stirring occasionally.
6. Tuck the mussels down into the rice and liquid, bring back to a simmer, and cook for about 3 minutes until most of them have opened.
7. Scatter the squid and prawns over the top, stir once, and cook for 4 to 5 minutes until the prawns are completely pink, the squid is cooked, and the rice is tender with almost all the liquid absorbed; discard any mussels that stay closed.
8. Serve the paella hot from the pan with lemon wedges for squeezing over.

Prep: 30 min · Cook: 30 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data