2 Chicken Fillets
2 tbsp Olive Oil, plus extra to drizzle
1 Onion, peeled and chopped finely
2 Red Peppers, one deseeded and diced and one deseeded and cut into thin strips for garnish
4 Garlic Cloves, peeled and thinly sliced
2 Red Chillies, deseeded and cut thinly on the diagonal
1 tsp soft Thyme leaves
Sea salt & Freshly Ground Black Pepper
50 g Chorizo Sausage, cut into 5 mm slices
1 tsp Paprika
200 g Paella Rice or Long Grained Rice
A few Saffron strands
400 ml Chicken Stock
80 ml Dry White Wine
2 Bay Leaves
Zest and juice of 1 Lemon, plus 2 Lemons to serve
3 Tomatoes, chopped roughly
150 g Cooked King Prawns
80 g White Crab Meat
60 g Frozen Peas
8 Asparagus Spears, chopped
1 tbsp Flat Leaf Parsley, chopped finely
Pinch of Cayenne Pepper
How to cook
Place Chicken Stock and Saffron strands in a saucepan and bring to the boil.
Turn heat off and leave for 20 minutes for flavours to combine
Cut the Chicken into bite sized pieces.
Heat a splash of Olive Oil in a large Paella Pan, then add Onions, diced Red Peppers, Garlic, Chillies and Thyme and cook over a medium heat for 5 minutes until vegetables start to soften
Season the Chicken with Salt & Black Pepper; add to the pan with Chorizo and Paprika.
Fry, stirring frequently, over a high heat to lightly brown the Chicken pieces
Tip in the Paella Rice and bay Leaves and stir continuously for 2-3 minutes, then add the White Wine and Lemon Juice before pouring in enough of the Saffron infused Chicken Stock to cover the Paella Rice by about 1 cm
Add the Tomatoes and season well with Salt & Black Pepper.
Bring to the boil and then simmer for about 10-12 minutes
Stir in the Peas and Asparagus and cook for a further 3-4 minutes
Add the Prawns with a little more Stock or boiling water if needed and stir through.
Cook over a medium heat for 2 minutes until the Prawns are warmed through
Add the Crabmeat and cook for a further 1 minute
Taste and adjust the seasoning
Take the pan off the heat, sprinkle over the Lemon zest and Parsley and cover with foil.
Leave to stand for 5 minutes to allow the flavours to combine
Drizzle with a little Olive Oil and serve immediately, scattered with cayenne Pepper, Red Pepper strips and Lemon wedges