Recipes

• 170g/6oz chorizo, cut into thin slices
• 2 cloves garlic finely chopped
• 1 large onion, finely diced
• 1 red pepper, diced
• 1 tsp thyme leaves
• 450g Rice
• 1 tsp paprika
• 125ml/4fl oz dry white wine
• 1.2 litres/2 pints chicken stock, heated with ¼ tsp saffron strands
• 8 chicken thighs, each chopped in half and browned
• 110g/4oz fresh or frozen peas
• 4 large tomatoes, de-seeded and diced
• 125ml/4fl oz good olive oil
• 1 head garlic, cloves separated and peeled
• 12 jumbo raw prawns, in shells
• 5 tbsp chopped flat leaf parsley
• salt and freshly ground black pepper

Heat half the olive oil in a paella dish or heavy-based saucepan. Add the chorizo and fry until crisp. Add the garlic, onion and pepper and heat until softened. Add the thyme, and the rice, and stir until all the grains of rice are nicely coated and glossy. Now add the paprika and dry white wine and when it is bubbling, pour in the hot chicken stock, add the chicken thighs and cook for 5-10 minutes.

Now put in the peas and chopped tomatoes and continue to cook gently for another 10 minutes.

Meanwhile, heat the remaining oil with the garlic cloves in a separate pan and add the prawns. Fry quickly for a minute or two then add them to the paella. Now do the same with the squid and add them to the paella too.

Scatter the chopped parsley over the paella and serve immediately.