I resurrected this recipe from the Spanish cooking classes we used to run here. It was made for a very special friend, who is very fond indeed of both rice and seafood. I’ve had many requests for this recipe since I posted a photo of the Paella on Facebook and Instagram, so here it is.

Paella

3 tablespoons olive oil

600g diced chicken (or more)

2 chorizo sausages, diced

2 onions, diced

1 large red capsicum, diced

2 red chilies, sliced

2 large cloves garlic, crushed

2 teaspoons smoked paprika

400g rice (Arborio)

125ml white wine

Pinch saffron threads

800ml hot chicken or vegetable stock

400g tin diced tomatoes

2 tablespoons chopped fresh rosemary

1 cup frozen peas, optional

4 silver beet leaves, washed and shredded

12 prawns (or more)

1 tablespoon sweet chilli sauce

¾ cup chopped fresh parsley

Preheat oven to 150 degrees C

Heat olive oil in paella pan.  Add the chicken and chorizo and cook until well coloured.   Remove from pan and add the onion, capsicum, garlic and chillies.  Cook 3 minutes, then add paprika and cook for one minute more.

Add the rice and stir to coat.  Stir in the white wine and the saffron, which has been infused in the stock, tomatoes and rosemary.  Return chicken and chorizo to pan.

Bring to the boil and cook for 5 minutes.

Transfer to oven and bake 15 minutes.  Return to hotplate if further heat is needed to make the characteristic crust on the base.

Stir in the prawns and cook for 3 minutes.

Serve sprinkled with the parsley.