paella

• 2 tbsp olive oil
• 6 chicken thighs, skin removed if desired
• 100g chorizo sausage, chopped into small cubes
• 1 onion, peeled and chopped
• 3 cloves garlic, peeled and crushed
• 5-6 strands saffron (or ½ tsp turmeric)
• 300g easy-cook, long-grain rice
• 850ml chicken or fish stock, made from stock cubes
• 1 red pepper and 1 green pepper, deseeded and diced
• 4 vine-ripened tomatoes, quartered
• 100g frozen peas
• 300g firm white fish (ie cod or haddock)
• 1kg pack fresh mussels, cleaned
• 4 tbsp white wine (optional)
• 150g cooked peeled tiger prawns
• 4 tbsp fresh, chopped parsl

1. Heat the oil in a large, flat pan and fry the chicken for 5 minutes over a high heat, turning halfway through to brown on both side  Add the chorizo with the onion and garlic. Cook, stirring, for 2 to 3 minutes.
2. Place the saffron, if using, in a small dish and pour 3 tbsp of boiling water over. Leave to soak for 2 minutes so it colours the water.
3. Add the rice to the pan and stir well. Pour over the stock (with the turmeric, if using) and the soaked saffron strands and liquid and bring to the boil. Add the peppers and cook, uncovered, for 10 minutes. Gently stir in the tomatoes, peas and fish.
4. Cook for a further 5 minutes. Meanwhile, place the mussels in a pan with a lid and add 4 tbsp of either the white wine or water, bring to the boil, cover and cook for 3 to 4 minutes until all the shells have opened (discard any that don’t open). Drain well.
5. Toss the cooked mussels and prawns into the paella. Heat through for 5 minutes then serve, scattered with parsley.