RECIPE FROM SPAIN:

Chicken and Prawn Paella

Deliciously filling mixed paella loaded with chicken and prawns make it a great social lunch dish.

You will need:

2 skinless boneless chicken breasts
500g uncooked prawns
3 tablespoons olive oil
1 medium onion
2 cloves garlic
1 medium red pepper
1 medium green pepper
2 large tomatoes
150g fresh frozen garden peas
500g paella rice
1 ltr chicken stock
¼ teaspoon saffron
Salt and pepper

Method

		Peel and clean the prawns and cut the chicken into bite sized pieces.
		Peel and chop the onion and garlic, chop the peppers and tomatoes.
		Heat the olive oil in a medium paella pan, add the garlic and onion and cook gently until soft then add the chicken and cook until browned on all sides
		Add the peppers and cook for 5 minutes.
		Meanwhile, heat the chicken stock.
		Add the tomatoes and cook for 5 minutes.
		Add the rice using a soup ladle, counting as you go (you need to add 3 parts water to one part rice) and cook for 5 minutes.
		Add the chicken stock again ladle by ladle, season and bring to the boil (do not stir). Reduce the heat cover and simmer for 15 minutes or so.
		Than add the prawns, peas and the saffron and continue cooking for a further 10 - 15 minutes until the liquid has been absorbed.
		Turn off the heat, cover and leave to rest for 5 minutes before serving, garnish with fresh chopped parsley if required.

Serves 8 - 10

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