- 6 chicken thighs
lemons, cut in half olive oil
- 4 cloves
- 4 fresh tomatoes, chopped
- 2 bay leaves, broken in half
- good pinch
- 700g/1½lbs Valencia or
- 1½-2l/2½-3½pt hot vegetable or
- 1 packet mixed
- 225g/8oz raw
- large bunch
- salt and
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.