- 1 tsp saffron threads
- 2 tsp smoked paprika
- 8 tbsp olive oil
- 2 medium onions, chopped
- 2 red peppers, chopped
- 2 tomatoes, chopped
- 4 garlic cloves, chopped
- 3 chicken thighs, skinned and chopped into 1in pieces
- 12 large prawns, peeled
- 12 mussels or clams
- 450g chorizo, chopped into 1in pieces
- 370g Bomba or Arborio rice
- 1.4l chicken stock
- Lemon wedges
- Salt and pepper
Add the chicken stock, smoked paprika and saffron threads to a saucepan and heat.
In a 15" paella pan, add 2 tbsps of olive oil and brown the chicken and chorizo (approx. 5 mins). Remove from pan and keep to one side.
To make the sofrito, add the remaining olive oil to the paella pan and cook the onions until translucent (approx. 5 mins). Add the peppers and cook for a few minutes before adding the tomatoes and garlic. Simmer for 5 minutes and season with salt and pepper.
Pour in the rice and stir until it is coated by the sofrito mixture. Add the chicken and chorizo back to the pan, and slowly add the chicken stock. Stir once to ensure the rice is evenly distributed then DON’T STIR AGAIN!
Simmer for approximately 10 minutes, then place the prawns and mussels or clams into the mixture one by one, distributing evenly. Simmer for another 15 mins or until all of the stock has been absorbed (add a little extra liquid if necessary).
Remove from heat, and let sit for another 5-10 minutes. Garnish with lemon wedges and serve.