- Olive oil
- 4 chicken thighs
- 2 thinly sliced onions
- 3-4 thinly sliced bright peppers
- 2-3 fat cloves garlic, crushed
- 2 cups rice
- 1 can tomatoes, crushed with its juice
- 1 1/2 cups chicken stock
- Dry white wine
- Pinch of paprika
- 6 threads saffron
- 350-400 g prawns
- 18 – 24 mussels, scrubbed
- Sprinkle with torn parsley
Pour some olive oil into a paella pan to barely cover the surface. Heat gently and add 8 – 10 chicken pieces. Brown on both sides, then remove and season. Add the onions and cook gently until softened.
Stir in the peppers and cook until starting to soften. Stir in the garlic, crushed and rice. Add the tomatoes, chicken stock and wine.
Bring to the boil, then mix in the paprika and saffron. Add the browned chicken, cover, and simmer gently for about 15 minutes. Stir in the prawns and mussels (or calamari if you prefer)
Cover and simmer for about 10 minutes or until the mussels have opened and all the ingredients are cooked through and tender. Season to taste and sprinkle with parsley.