- 4 T olive oil
- 4 chicken thighs
- 1 chorizo sausage, chopped into large chunks
- 1 large onion, sliced
- 4 garlic cloves, chopped
- 6 ripe tomatoes, chopped
- 1 cup parsley, chopped
- 2 cups Spanish rice (or arborio)
- 1 l good quality chicken stock
- 6 saffron threads, soaked in a bit of hot water
- 1 can artichokes, cut into wedges
- 12 prawns, deveined
- Salt and freshly ground black pepper, to taste
- lemon wedges, to serve
Heat the olive oil in a paella or deep flat bottomed cast iron pan.
Fry the chicken until browned. Remove from pan.
Add the chorizo sausage and fry until the red oils are released. Add to the chicken.
At this point you might need to add a little more oil. Fry the onions over a low heat until soft, add the onions, tomato and parsley and simmer for 15 minutes until well reduces.
Add the chicken, chorizo and rice and stir well. Add the hot stock and bring to the boil.
Simmer until nearly cooked.
Add the saffron mixture, artichokes and prawns. Simmer for 10 minutes.
Season and serve with extra chopped parsley and lemon wedges.
Cook's note: If you like use mussels or calamari instead of prawns, as we did in the picture above.
This is Abigail's favourite paella to make at home, but if you're short on time or ingredients, try her cheat's paella. Also read up on Abigail's 5 essential tips to keep in mind when making a paella.