1 tbsp olive oil
1 large onion, thinly sliced
4 chicken breast fillets
2 garlic cloves, crushed
a pinch of saffron
a pinch of paprika
1 red or green (bell) pepper, seeded and thinly sliced
340g/12oz/1½ cups paella rice
1.2 litres/2 pints/5 cups hot chicken stock
225g/8oz raw prawns (shrimp)
4 tbsp chopped fresh parsley
salt and ground black pepper
1 Heat the oil in a large paella pan or frying pan. Add the onion and cook for 5 minutes over a medium heat.
2 Cut the chicken into chunks, add to the pan and cook for 3 minutes, stirring, until starting to brown.
3 Stir in the garlic, saffron and paprika and cook for 1 minute to release the flavours.
4 Stir in the red or green pepper and the rice and cook for 1 minute until all the grains of rice are glistening. Pour in the hot stock and leave to simmer gently for 20 minutes, stirring occasionally, or until the rice is tender and cooked.
5 Stir in the prawns and parsley and check the seasoning. Cook for 3–4 minutes until the prawns turn pink.
6 Serve immediately with a crisp salad.