This is a classic Spanish dish which has so many varieties that you can be creative and stray somewhat authentic. It is a staple in my cooking when I have to feed a large group. You can make this on the stove top and oven or outside on a grill or an open fire.

This serves 6 people (give or take) and is the indoor adaptation of my Birthday paella recipe which I cook on the grill.

Ready

• 1 lb bomba Spanish paella rice
• olive oil (any good Olive will suffice)
• 2 lbs of boneless chicken thigh meat
• 1 lb of Spanish chorizo
• 2 quarts of chicken stock
• 1 tsp saffron threads
• Spanish paprika to taste (I use Pimenton de la Vera-agridulce)
• 5 cloves of minced garlic
• 1 large diced yellow onions
• 1 cup of shelled peas
• 1 cup of roasted red peppers
• ½ cup of chopped parsley
• salt and pepper to taste
• 1 lbs large prawns, in shell
• 2 lemons quartered
• 1 Tbl thyme, fresh
• 1 Tbl oregano, fresh

Set

• Paella pan the larger the better - (cast iron can be substituted)
• pot for stock
• tongs
• ladle
• grill pan or skillet (for shrimp)

Go

1. Heat large amount of olive oil in the paella pan.
2. Brown the chicken on both sides (about 10 minutes) and set aside.
3. Bring stock to a low simmer in a separate pot.
4. Brown the cut up chorizo in the oil from the chicken on both sides. Set aside when done.
5. Sauté the onions (about 5 minutes)
6. Add the garlic and saffron for the last 2 minutes of onions sauté.
7. Add the rice to the onions and garlic. Stir well to ensure the rice is well oiled. Add more oil if necessary.
8. Ladle in approximately 2 cups of warm stock into the pan.
9. Season the rice and stock mixture with paprika and some thyme and oregano (not too much)
10. Keep adding stock into the mixture so it cooks the rice to al-dente, but do not stir the rice like risotto-you want the rice at the bottom to get crisp,about 20-30 minutes.
11. Cook the peas for 5 minutes in the stock then add to the mix.
12. Put chicken and sausage back into the rice mixture.
13. Grill the salt and peppered prawns in a grill pan or separate skillet for 2 minutes each side-then place in the rice to cook for 2 more minutes
14. Sprinkle chopped parsley on top
15. Add quartered lemons on top of the rice and serve.