Paella (serves 4-6)


olive oil
2  chicken breasts, chopped into pieces
1 onion, chopped
1 red pepper, deseeded & chopped
1 red chilli, chopped
2 garlic cloves, crushed
a few strands of Saffron (or a teaspoon of turmeric)
large knob of butter
300g paella rice (risotto/arborio rice is fine)
1½ pints (900 ml) of hot fish stock use cube
125g chorizo
125g cooked & peeled king prawns
125g cooked seafood medley of mussels/squid
80g frozen peas

  • Preheat oven to fan 160 / gas mark 4 / 180C / 350F
  • Drizzle some olive oil into a pan and quickly brown the chicken breast pieces. Remove from the pan and set aside
  • Add a little more oil and fry off the onions, red pepper, red chilli on a medium heat until the onions have softened and turned light brown, add the crushed garlic (be careful not to burn). Add the turmeric or saffron strands
  • Next add a knob of butter and once melted add the paella (or risotto) rice, allow the rice to take on the oil until it becomes translucent. Pour over the hot fish stock and allow to bubble rapidly, stirring continually
  • Next stir in the chicken breast pieces, chorizo/ham and the frozen peas. Leave to simmer uncovered for 5 minutes
  • Next cover the casserole dish and transfer it into a preheated oven and cook for 20 minutes (checking occasionally to ensure the liquid hasn’t been absorbed completely)
  • Remove from the oven and check that the rice is cooked perfectly and that most of the liquid has been absorbed. If so, stir in the prawns & seafood and return to the oven for 5 minutes to warm the seafood through

Serve with lemon wedges and crusty bread.