Practically Paella

imageIngredients for 6 people

4 chicken thighs, chopped into thumb size pieces
1 cup of double podded broad bean (i.e. skin them)
12 shelled large prawns
1 cup scallops, small or chopped large
Few slices of mild chorizo
1 sliced red bell pepper
1 sliced onion
2 sliced garlic cloves
1 lemon
1 cup of bomba, paella rice
2 cups of chicken stock
1 large pinch of saffron
2 tomatoes deseeded and chopped
2 tablespoonfuls of olive oil
1/2 glass of white wine


Heat oil in a large flat nonstick pan. Fry off the chicken and chorizo until browned and remove to plate. Add onions, pepper and garlic to pan to soften. Add the rice and stir into oil in the pan. Add back the chicken and chorizo then add the diced tomatoes, chicken stock with the saffron soaked in. `leave on a medium heat to bubble for 20 minutes. DO NOT STIR at any time after adding the rice to the pan. Add the scallops, prawns and broad beans and cover. Leave for another 10 minutes. Serve with wedges of lemon.