RECIPE FROM SPAIN:

Mixed Chicken Paella

The best way to cook and eat paella is outdoors with family and friends. This dish is perfect for the first of the season as it is easy and full of warming Mediterranean flavours. It does take a little while to cook and there are a variety of stages but that is why making paella is such a social affair, there is plenty of time to chat and drink during the cooking when everyone can join in.

You will need:

1 kilo skinless boneless chicken breasts
1 kilo pork ribs in small strips
1 large onion
3 cloves garlic
3 small to medium green peppers
1 large red pepper
3 medium tomatoes
400g paella rice
2 litres (hot) chicken stock
300ml fino sherry
Teaspoon saffron
Handful fresh parsley
1 lemon
Olive oil

Method

		Prepare the vegetables by peeling and finely chopping the onion and garlic. Wash and chop the peppers and tomatoes as small as you can.
		Prepare the meat. Chop the chicken into bite sized chunks and cut the ribs down the fleshy bits between the bones to get small bite sized pieces.
		Heat the olive oil in a large paella pan, add the garlic and onion and cook for 5 minutes or so until soft.
		Add the chicken breast pieces and cook to brown all over, then add the rib pieces and continue cooking until all the meat is coloured all over.
		Add the peppers and then the tomatoes and cook for 10 minutes or so.
		Add the rice and cook for 6 - 8 minutes, stirring. Then pour in the sherry and continue to stir until the sherry evaporates.
		Mix the saffron with a little of the chicken stock and add to the pan.
		Add the chicken stock slowly allowing it to bubble as it is added. Stir once, season then lower the heat and cook until the stock has been absorbed and the meat is cooked through.
		Just before serving, add the chopped parsley and lemon wedges.

Serves 8 - 10