Paella is a great meal to go out and have with friends or family and the Spanish eat it at least once a week, usually on Sundays. So why not follow this recipe below and wow your friends and family with this traditional Spanish feast.
4 skinless and boneless chicken thighs
1 large onion
1 large red pepper
4 garlic cloves
2 red chillies
3 tsp paprika
500g paella rice (or long grain rice)
splash of dry sherry
4 large tomatoes
500g fresh clams
300g raw king prawns
Cut the chicken into bite size pieces. Heat a splash of olive oil in a large paella pan. Add the onion, pepper, garlic, chillies and thyme, and saute over a high heat for a few minutes until the vegetables start to soften. Season the chicken with salt and pepper then add to the pan along the chorizo and paprika. Fry, stirring frequently, over a high heat to lightly seal the meat.
Tip in the rice and stir for 2-3 minutes, then add a good splash of sherry and pour in enough boiling water to cover the rice by about 1cm. Bring to a simmer and sprinkle in the saffron, stirring well. Add the tomatoes and season well with salt and pepper. Allow to simmer, stirring frequently, for about 10-12 minutes.
Add the prawns, with a little more boiling water if needed, and stir through. Cook over a medium heat for 3 more minutes until the prawns are opaque and the clams start to open. Finally stir in the squid and peas. The squid will only take a couple of minutes to cook.