Chicken & Prawn Paella

Ingredients

• Paella rice (e.g. bomba)160 g
• Chicken thighs, diced250 g
• Raw prawns, shell-on or peeled150 g
• Red bell pepper, sliced1 whole
• Onion, diced1 whole
• Garlic cloves, minced2 whole
• Smoked paprika1 tsp
• Saffron threads soaked in 2 tbsp hot water1 pinch
• Chopped tomatoes150 g
• Hot chicken stock600 ml
• Frozen peas80 g
• Lemon, cut into wedges1 whole

Steps

1. 1Brown the seasoned chicken in olive oil in a wide pan; set aside on a plate.
2. 2Soften the onion, pepper, and garlic in the same pan for 5 minutes, then add paprika and tomatoes and cook for 3 minutes.
3. 3Stir the rice into the same pan, return the chicken from the plate, and pour in the stock and saffron. Spread evenly in the pan and don't stir again.
4. 4Simmer in the same pan for 15 minutes, then nestle in the prawns and peas and cook 5–8 minutes more until the liquid is absorbed.
5. 5Turn up the heat under the same pan for the final 1–2 minutes to crisp the bottom, rest in the pan for 5 minutes under a tea towel, and serve on plates with lemon.