RECIPE: Paella cooked to perfection

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University of Derby Buxton’s chef lecturer Robert Stordy serves up his latest offering, a delicious paella rice dish.

Ingredients

30ml olive oil

100g chorizo

4 pieces chicken, leg and breast

1 red pepper, skinned

50g onions, finely chopped

1 clove garlic, crushed

150g Valencia, Bomba or Arborio rice

250ml chicken stock

Small pinch saffron

100g squid rings-optional

150g fresh mussels, frozen will do

100g tomato, peeled, deseeded cut into small dice

1 bay leaf

100g prawns, large raw

50g frozen peas

Flat leaf parsley

Method

Cut the chorizo into 1cm cubes and fry quickly in hot oil, remove from the pan.

Season the chicken and fry quickly in the same fat, remove and place with the chorizo.

Add the pepper, onion, garlic and rice and sweat for two to three minutes.

Add the saffron to the stock and boil, add to the rice, check seasoning and bring to the boil.

Add the chicken and chorizo, cover and cook gently for about ten minutes, stirring once or twice.

Add the prawns, squid and mussels and cook for a further three to four minutes.

Add the peas and cook for a further two to three minutes.

Finish with chopped parsley.

Note: it is important not to overcook the rice.