Valencia is the home of paella, and there are many different varieties to enjoy. The traditional version has rabbit. However, I like to add chicken, prawns and/or chorizo. Spanish people would call probably call this rice and not paella! This is my recipe for paella, and you can adjust to your taste. Of course, the most important ingredient is the rice, and this really must be calasparra (AKA paella rice). It is a short-grained rice that gets a little chewy, but is not mushy. Another typical ingredient is the saffron, which adds colour and a subtle flavour.

If you don’t have a paella pan then you can use a normal frying pan. However, you might not be able to get the crispy, chewy rice at the bottom. Serve the paella hot and fresh. It can be reheated but it won’t taste quite the same. If you visit Valencia, then be sure to try the paella at La Pepica!

Ingredients

170g chorizo, cut into 1/2 cm thick slices
2 cloves garlic finely chopped
1 large onion, finely diced
1 red pepper, sliced into strips
1 green or yellow pepper, sliced into strips
500g calasparra (Spanish short-grain) rice
2 tsp paprika
125ml dry white wine
1 litre chicken stock, heated with a pinch of saffron strands
4 boneless chicken thighs, each chopped in half 
110g/4oz fresh or frozen peas
125ml extra virgin olive oil
12 jumbo raw prawns
5 tbsp chopped flat leaf parsley
Salt and freshly ground black pepper

Instructions

First, heat half of the olive oil in a paella dish or a heavy-based frying pan over medium-high. Next, add the chicken thighs and brown on both sides, about 4 minutes on each side. Then, set aside on a plate. Add the remaining olive oil, chorizo, garlic, and onion, then heat for 4-5 minutes until softened. Add the rice, and stir until all the grains of rice are nicely coated and glossy. Now add the paprika and dry white wine and when it is bubbling, pour in the saffron chicken stock. Reduce to medium heat. Let simmer for about 30 minutes, until the rice is starting to get tender. Then add the chicken thighs, cover and cook for 10 minutes.

Sprinkle in the peas and then arrange the prawns and pepper slices on top of the rice. Cover and continue to cook for another 10 minutes.

Finally, remove from heat, sprinkle with chopped parsley and serve immediately.

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