Paella originates from the Valencia region of Spain and gets its name from the pan it is cooked in – a paellera! This is a mixed paella recipe, using seafood and chicken. But you can make this mixed paella recipe using left over cooked chicken and prawns or even add sliced sausages. Sweet smoked paprika is available in some supermarkets and Spanish delicatessens. It’s a good idea to keep a tin in your kitchen as it adds a wonderful flavour to recipes – be careful not to use hot paprika instead.
200g/7oz long grain rice
Put the rice in a colander and rinse well under cold running water. Leave to drain. Heat the oil in a large non-stick frying pan or wok and sauté the onion for 5 minutes, until soft. Add the garlic, paprika, pepper and rice and cook for 3 minutes, stirring constantly, then pour in the chopped tomatoes, stock and tomato puree and add this to the rice.
Bring up to a simmer and cook for around 15 minutes, until the rice is tender and the stock has been absorbed. While the rice is cooking shred the chicken into small pieces and roughly chop the parsley leaves.
Stir the chicken, prawns and peas into the paella and cook for a further 2 minutes, until everything is hot. Scatter over the chopped parsley and serve.
Makes 4 portions