Paella

Ingredients

• 2 good pinches saffron strands
• 2 x 125g skinless chicken breasts, cubed
• 1 large onion, finely diced
• 2 garlic cloves, crushed
• 200g (dry weight) paella rice
• 600ml vegetable stock, plus extra if needed
• 225g cod fillet, cubed
• 100g frozen peas
• 6 large tiger prawns, 50g total
• 450g cleaned mussels
• freshly ground black pepper
• lemon wedges, to garnish

Cooking Instructions

1. Infuse the saffron in a little boiling water for 5 minutes.
2. Preheat a large non-stick pan. Add the chicken and dry-fry until lightly coloured. Remove from the pan and set aside.
3. Dry-fry the onion and garlic in the pan until soft. Add the rice, vegetable stock and infused saffron, stirring well. Bring to a gentle simmer for 10 minutes, then return the chicken to the pan and continue cooking until the rice is almost cooked.
4. Stir in the cod and peas and add a little more stock if necessary. Arrange the prawns and mussels on top, cover with a lid and cook for 4-5 minutes until all the mussels have opened and the prawns are cooked through.
5. Garnish with the lemon wedges and serve.

Tips

If you don't have a large enough pan, cook the mussels seperately in a little vegetable stock and add to the finished dish.