Steam cooking helps the paella flavours to mingle, for a powerfully aromatic result.
2 spring onions
½ bunch chives
1 lemon
1 red pepper
80g chorizo
4 chicken drumsticks, on the bone
Salt & pepper
400g fresh prawns, unshelled
400g fresh mussels
500g rice (see Chef’s Secret)
900ml chicken stock
2 pinches saffron
200g green peas
Sprinkle with chives, garnish with lemon quarters and serve from the roasting pan.
Chef's Secret
In Spain a special type of rice is used for this national dish: harder and short-grained, it’s similar to the Italian risotto rice Arborio, Vialone and Carnaroli. If you don’t have paella rice, use one of these and increase cooking time by approximately 15 minutes.