Paella

O.K .....not exactly french.... but very good and very handy for entertaining....It's a one course meal - no starters - perhaps a few fancy nibbles....I reckon the Paella is to the Spanish what the Risotto is to the Italians...
A Spanish friend of mine explained that Paella is based on leftovers - i.e we had chicken one day, prawns the next, mussels after that and so on.....and let's throw the whole lot together with a bit of rice and Bob's you uncle....Once you get the hang of it, you can experiment with all kinds of leftovers..
Anyway, Geraldine, this one's for you....

Paella
Ingredients .....for 6 people
6 chicken thighs
2 lemons, cut in half
olive oil
4 cloves garlic, crushed
2 shallots, chopped
4 fresh tomatoes, chopped or a tin (in winter)
2 bay leaves, broken in half
good pinch saffron or Paella spice mix
700g/1½lbs Valencia or paella rice
splash white wine
1½-2l/2½-3½pt hot vegetable or chicken stock
1 packet mixed seafood, defrosted
1 chorizo, sliced
225g/8oz mussels – cleaned, debearded and cooked in a dash of white wine until open (discard closed ones) ......oh yeah and ...... keep the wine and add to stock....
225g/8oz prawns – heads and tails on....
large bunch parsley, chopped
salt and pepper
Method
1. Seal and lightly colour the chicken pieces with the lemon halves in olive oil.
2. Remove from the pan and add the chopped garlic, shallots and tomatoes. Fry for a few minutes, adding the bay leaves, saffron, rice, wine and chorizo.
3. Return the chicken and lemon to the pan and pour in enough hot stock to cover the mixture. Partially cover the pan with a lid and bring to a gentle simmer.
4. Continue to add the stock a ladle at a time, allowing each to be absorbed before adding the next.
5. The rice should be almost cooked after 10-12 minutes. Check to make sure the chicken is cooked through before adding the seafood. Cook for about 3 minutes, adding more stock if necessary.
6. To finish, stir in the prawns, the cooked mussels (shells and all – ‘nothing like scooping out the rice from the shell) chopped parsley, season.....reheat thoroughly (for the added shellfish) and serve from the pan. You may ....i.e you have to use your fingers – it’s all part of the fun .....just don’t forget the fingerwipes!

Bon appétit!

P.S Serve with a nicely chilled Rosé wine