Prawn and Chicken Paella

Serves 6-8

Ingredients

• 1/2 tsp saffron threads
• 2 tbsp hot water
• 350g paella rice
• 6 tbsp olive oil
• 6-8 boned chicken thighs
• 140g chorizo, sliced
• 2 large onions, chopped
• 4 large garlic cloves, crushed
• 1 tsp mild or hot paprika
• 100g green beans, chopped
• 125g frozen peas
• 600ml fish stock
• 16 raw prawns, peeled and deveined
• 2 red peppers, deseeded and sliced
• Salt and pepper

Method

Put the saffron theads and water in a small bowl or cup and leave to infuse for a few minutes
Meanwhile, put the rice in a sieve and rinse in cold water until the water runs clear. Set aside
Heat 3 tbsp of the oil in a large pot or wok
Cook the chicken thighs over a medium-high heat, turning frequently, for 5 minutes, or until golden and crispy
Using a slotted spoon, transfer to a bowl
Add the chorizo to the pan and cook, stirring, for 1 minute, or until beginning to crisp. Add to the chicken
Heat the remaining oil in the pan and cook the onions, stirring frequently, for 2 minutes
Add the garlic and paprika and cook for a further 3 minutes, or until the onions are soft but not browned
Add the drained rice, beans and peas and stir until coated in oil
Return the chicken and chorizo and any accumulated juices to the pan
Stir in the, peppers, stock, saffron and its soaking liquid, and salt and pepper to taste
Bring to the boil, stirring frequently
Reduce the heat to low and let simmer, uncovered and without stirring, for 15 minutes, or until the rice is almost tender
Add the prawns
Cover and simmer for a futher 5 miutes, or until the prawns turn pink
Taste and adjust the seasoning if necessary