Ingredients
- 6 chicken thighs
- 2
lemons, cut in half olive oil - 4 cloves
garlic, crushed - 2
shallots, chopped - 4 fresh tomatoes, chopped
- 2 bay leaves, broken in half
- good pinch
saffron - 700g/1½lbs Valencia or
paella rice - splash
white wine - 1½-2l/2½-3½pt hot vegetable or
chicken stock - 1 packet mixed
seafood, defrosted - 225g/8oz
mussels - 225g/8oz raw
prawns - large bunch
parsley, chopped - salt and
pepper
Preparation method
-
Seal and lightly colour the chicken pieces with the lemon halves in olive oil.
-
Remove from the pan and add the chopped garlic, shallots and tomatoes. Fry for a few minutes, adding the bay leaves, saffron, rice and wine.
-
Return the chicken and lemon to the pan and pour in enough hot stock to cover the mixture. Partially cover the pan with a lid and bring to a gentle simmer.
-
Continue to add the stock a ladle at a time, allowing each to be absorbed before adding the next.
-
The rice should be almost cooked after 10-12 minutes. Check to make sure the chicken is cooked through before adding the seafood. Cook for about 3 minutes, adding more stock if necessary.
-
To finish, stir in the chopped parsley, season and serve from the pan with simple garlic bread.