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
4-6 joints of chicken (thighs, legs or drumsticks), skinned
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
You can leave out the pork if you wish.
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.