Less than 30 mins preparation time and serves 4 -6.
Ingredients
- 1 tbsp olive oil
- 2 chicken breasts, cut into 8 pieces
- 4 raw king prawns, shell and head on
- 20 mussels, cleaned
- 1 garlic clove, roughly chopped
- 3 tomatoes, blanched, peeled, seeded and roughly chopped
- 200g/7oz paella rice
- a pinch of saffron
- 1 litre/1¾ pints chicken stock, boiling
- 8 small cherry tomatoes
- 110g/4oz broad beans, fresh or frozen
Preparation Method
- In a paella pan, heat the olive oil and fry the chicken pieces for 1-2 minutes.
- Add the prawns, then stir; add the mussels and stir again, then add the garlic and tomatoes. Fry for a couple more minutes.
- Sprinkle in the rice. NOTE: Do not stir the ingredients, just shake them.
- Add a good pinch of saffron, and pour on up to 1 litre/1¾ pints of boiling chicken stock (about 1cm/½in above the level of the rice).
- Finally add the small cherry tomatoes and broad beans and season and simmer for 20 minutes.
- Serve with a rocket salad and crusty bread.
