Bring a taste of summer into your garden with this take on a Spanish classic
Ingredients; Serves 6
6 chicken thighs, bone and skin intact
seasoned plain flour
handful of lardons
1 finely chopped onion
4 garlic finely chopped
2 ltrs hot chicken stock
2 big pinches saffron, totally essential for that authentic spanish taste!
1 tsp smoked, sweet paprika
cup frozen peas
10 uncooked king prawns intact
2 small squid, sliced thinly
sliced, smoked red peppers
Lemons to garnish and squeeze
Get on your oven to 200c
Dust your chicken thighs in the flour then fry on a pan until golden all over, transfer to baking tray for 20mins in the oven
In a deep pan or large paella pan, remember it has to hold everything nicely, fry off your chorizo and lardons until slightly crispy
Add onions and garlic until just soft
Add rice and half the stock infused with the saffron and stir from time to time over a low to medium heat for gentle bubbles, keep an eye on it as it can stick quite quickly, keep it moving.
After around 20 mins add rest of stock, peas, prawns, squid and cover for 15 mins then remove cover and stir, add chicken from oven and reduce any liquid for last 5 mins, prawns should be pink and smiling
Arrange peppers on top, squeeze of lemon and enjoy!