Paella

Method

1. 1

   Defrost the seafood mix overnight in a refrigerator

2. 2

   Cut the chicken thighs into quarters

3. 3

   Dice the onion & sweat off with the chicken thighs in a little hot oil for 5 mins

4. 4

   Add the paprika, thyme & turmeric & then the rice & cook for 1 minute, constantly stirring

5. 5

   Stir in the chopped tomatoes & chicken stock

6. 6

   Cook on a low heat for approx 15 mins, stirring occasionally. Add more stock if looking too dry

7. 7

   Stir in the seafood mix & cook for a further 5 mins until the rice & seafood mix are fully cooked through

8. 8

   Squeeze in half the lemon juice & half of the parsley which has been roughly chopped & season well

9. 9

   Serve in separate bowls, ensure each gets some chicken thigh. Garnish with a lemon wedge & the remaining parsley

*Costings are estimated for illustration purposes and are subject to change, but are correct at the time of printing. Alcohol serves subject to local legislation.