The Hairy Bikers' Paella

Transport the flavours of the Mediterranean into your kitchen with this delicious, vibrant paella recipe packed with chicken, chorizo, mussels, and king prawns. Perfect for sharing with family or friends.

Prep Time: Less than 30 mins
Cook Time: 30 mins to 1 hour
Serves: 8–10
Dietary: Egg-free, Nut-free, Pregnancy-friendly

Ingredients

• Couple handfuls live mussels, cleaned, de-bearded, rinsed (discard any that don’t snap shut when tapped)

• 12 raw king prawns

• 1 tbsp olive oil

• 1 tsp sweet smoked paprika

• Salt

• Freshly ground black pepper

• 6 chicken thighs, boned, skinned, cut in half (about 600g/1lb 5oz)

• 150g/5oz cooking chorizo, skinned and cut into 5mm/¼in slices

• 4 garlic cloves, crushed

• 300g/10½oz fresh large tomatoes, halved, seeds removed, flesh grated (discard skin)

• 1 lemon, zest only

• 1.5 litres/2½ pints hot chicken stock

• 3 bay leaves

• 2 sprigs thyme

• 200g/7oz green beans, cut into short lengths

• 500g/1lb 2oz Calasparra rice

• 1 tsp saffron threads, soaked in a little warm water

• Lemon wedges, to serve

Method

1. Heat the oil in a 36cm/14in paella pan or a very large frying pan over medium heat. Season the chicken thighs with salt and pepper, and fry for 5 minutes, turning regularly until lightly coloured. Add the chorizo and cook for 1 more minute.

2. Add the garlic and cook for a couple of minutes more, then push everything to one side of the pan. Add the tomatoes and fry for a few minutes. Mix everything together, then sprinkle in the paprika and lemon zest.

3. Pour in all but a large ladleful of the chicken stock and bring to a boil. Add the bay leaves, thyme, green beans, and season with a little salt.

4. Once boiling, reduce to a simmer and sprinkle in the rice, spreading it out as evenly as possible. Pour in the saffron and stir — this is the only time you should stir the paella once the rice has been added!

5. Bring back to the boil, then simmer for 5 minutes.

6. Reduce the heat and let the rice simmer gently for 12–15 minutes. If the rice dries out but is still crunchy, add a splash more stock.

7. When the rice is al dente, arrange the mussels and prawns on top. Cover with a damp tea towel or lid and wait for the mussels to steam open and the prawns to turn pink.

8. Serve with lemon wedges.

Perfect With: A chilled glass of Spanish white wine and crusty bread.

(This recipe is adapted from The Hairy Bikers.)