• 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

  1. Seal and lightly colour the chicken pieces with the lemon halves in olive oil.

  2. 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.

  3. 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.

  4. Continue to add the stock a ladle at a time, allowing each to be absorbed before adding the next.

  5. 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.

  6. To finish, stir in the chopped parsley, season and serve from the pan with simple garlic bread.

James Martin recipes from Housecall

Less than 30 mins preparation time

10 to 30 mins cooking time

Serves 6-8

Print Friendly, PDF & Email

Share this post

scroll to top