Ingredients

• Bomba or short-grain paella rice 400 g
• Prawns 200 g
• Mussels 200 g
• Chicken thighs, diced 200 g
• Red bell pepper, sliced 1
• Tomatoes, grated 2
• Onion, chopped 1
• Garlic cloves, minced 3
• Saffron threads 1 pinch
• Smoked paprika 1 tsp
• Olive oil 4 tbsp
• Hot chicken or fish stock 1 litre
• Peas 80 g
• Lemon wedges to serve

Instructions

1. 1

   Steep the saffron in a little of the hot stock. Heat the olive oil in a wide paella pan and brown the chicken, then set aside.

2. 2

   Soften the onion, pepper and garlic, stir in the grated tomato and paprika and cook to a thick sofrito.

3. 3

   Return the chicken, add the rice and stir to coat in the oil for a minute.

4. 4

   Pour in the saffron stock and remaining hot stock, spread the rice evenly and do not stir from now on. Simmer for about 15 minutes.

5. 5

   Nestle the prawns and mussels into the rice and scatter over the peas. Cook until the mussels open and the rice is tender.

6. 6

   Raise the heat briefly at the end to form a toasted crust (socarrat) on the bottom.

7. 7

   Rest off the heat for 5 minutes, then serve with lemon wedges.