Mixed paella with chicken and seafood

Ingredients for 4 portions

• 1 lChicken stock
• 1 gSaffron
• 400 gChicken thigh fillet, in pieces
• to tasteSalt
• 1Yellow onion, chopped
• 1Bell pepper, red, in strips
• 3 clovesGarlic, chopped
• 2Tomatoes, grated
• 400 gSeafood mix, thawed
• 4 tbspOlive oil
• 8Shell-on prawns
• 1 tspPaprika
• 300 gPaella rice
• 100 gGreen peas

On the side

• 1Lemon, in wedges

Method

1. Heat the stock in a saucepan and crumble in the saffron. Keep it hot over a low heat.
2. Season the chicken with salt. Chop the onion and garlic, cut the pepper into strips and grate the tomatoes on the coarse side of a grater. Thaw the seafood in a colander under cold running water and drain well.
3. Heat the oil in a paella pan or a large, wide frying pan over a medium-high heat. Brown the chicken all over for about 8 minutes, until nicely coloured.
4. Add the prawns and fry for 1 minute per side. Lift them out and set aside.
5. Add the onion and pepper and cook for 6 minutes, until softened. Add the garlic and cook for 1 minute.
6. Stir in the tomato and paprika and cook for 4–5 minutes, until the tomato has reduced.
7. Scatter in the rice and stir to coat it in the mixture. Pour in the hot saffron stock, add the seafood and peas and spread the rice out evenly. Check the salt. Don't stir the paella again from now on.
8. Cook over a high heat for 8 minutes, then lower the heat and simmer for 10 more minutes, until the rice is almost tender and has absorbed the stock. Return the prawns to the top for the last 5 minutes.
9. Turn off the heat, cover the pan with a clean tea towel and leave to rest for 5 minutes.
10. Serve straight from the pan with lemon wedges.

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