In the summer this is one of my favourite recipes to make. Mostly because it feeds loads of people! I’ve added a photo of it near the end. All that’s left to do is add the prawns and peppers. By the time it’s ready everyone is salivating to eat so it’s hard to take a photo of it looking beautiful in the bowls!

This recipe is just a guide, feel free to adjust as you need to. This will serve probably about 8 to 10 people. Great for a summer party.

Ingredients:

• 1 tsp Saffron threads
• 3 tbsp Hot Water
• 500g Paella Rice
• 6 tbsp Olive Oil
• 8 skinless and boneless Chicken Thighs, chopped
• 200g Chorizo Sausage, sliced
• 2 Onions, diced
• 6 Garlic Cloves, crushed
• 2 tsp Smoked Paprika
• 150g Green Beans, chopped
• 150g Frozen Peas
• 2 litres Fish Stock
• 20 Raw Prawns (or as many as you like!)
• 2 Peppers, sliced
• Salt and Pepper to taste

Method

1. Put the saffron threads in hot water in a small cup or bowl and leave to infuse for a few minutes.

2. Meanwhile put the rice in a sieve and rinse in cold water until the water runs clear, then set aside.

3. Heat 3 tablespoons of oil in a large casserole dish (or paella pan if you have one). Cook the chicken thighs over a medium-high heat. Then lift out with a slotted spoon and transfer to a bowl.

4. Add the chorizo to the pan and cook for about a minute until beginning to crisp and then add to the chicken.

5. Heat the remaining oil in the pan and cook the onions, stirring frequently, for 2 minutes. Add the garlic and paprika and cook for a further 3 minutes, or until the onions are soft but not browned.

6. Add the drained rice, beans and peas and stir until coated in oil.

7. Return the chicken and chorizo and any accumulated juices to the pan. Stir in the stock, saffron and its soaking liquid, and salt and pepper to taste and bring to the boil, stirring constantly.

8. Reduce the heat to low and simmer, uncovered and without stirring, for 15 minutes, or until the rice is almost tender.

9. Arrange the prawns and peppers on top, then cover and simmer without stirring for a further 5 minutes, or until the prawns turn pink.

10. Taste and adjust the seasoning if necessary.