This paella was first published in Woman’s Weekly in August 1980 in a feature that encouraged readers to ‘capture the flavour of a foreign land.’ This traditional Spanish recipe can be increased to feed a crowd
Prep time: 20 mins
Cooking time: 1 hr 5 mins
Total time: 1 hr 25 mins
Skill level: Easy peasy
- 4-6 joints of chicken (thighs, legs or drumsticks), skinned
- 250g (8oz) boneless pork shoulder chop, cut into 2.5cm (1in) cubes
- Salt and freshly ground black pepper
- 2 level tbs flour
- 6 tbs olive oil
- 1 large onion, peeled and sliced
- 1 green and 1 red pepper, deseeded and cut into large pieces
- 1 large clove garlic, peeled and crushed
- 2 bay leaves
- 350g (12oz) long-grain rice
- 900ml-1.25 litres (1½-2 pints) hot chicken stock
- Pinch of saffron threads, or 1 level tsp saffron powder, or turmeric
- 60g (2oz) chorizo or garlic sausage, sliced
- 125g (4oz) raw prawns, peeled
- 2-3 tomatoes, skinned and quartered
- Paella pan or large frying pan
- Coat chicken and pork in the seasoned flour. Heat the oil in the pan and add the chicken and fry for about 5 mins until golden brown. Reduce the heat and cook gently for 10 mins. Add the pork and fry for 5-10 mins until brown all over.
- Add the onion, pepper, garlic, bay leaves and rice and stir gently for 5 mins.
- Pour in 900ml (1½ pints) stock. Add the saffron or turmeric, and more seasoning. Stir well, cover with a lid and simmer for 30 mins or until the rice is cooked. Stir occasionally during cooking and add more stock, if necessary.
- Add the chorizo, or garlic sausage, and prawns to the pan, cook for a couple of mins then stir in the tomato wedges. Serve hot straight from the pan.
Nutritional information per portion
This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.