2 onions, chopped
2 garlic cloves, chopped
1pt chicken stock made with Bovril
227g/8oz tomatoes, skinned and chopped
340g/12oz long grain rice, dried
A few strands of saffron
113g/4oz raw tiger prawns
57g/2oz thin green beans, trimmed and halved
113g/4oz cooked chicken, skinned and diced
170g/6oz live mussels
1 red pepper
2 tbsp chopped parsley
1. Put the onion, garlic and 1/2 pt of the stock in a heavy, deep frying pan. Cover, bring to the boil and boil for 5 mins. Simmer, uncovered, for 20-30 mins, until the onions are tender and golden. Stir in the tomatoes and rice and cook gently for 2-3 mins.
2. Bring the remaining stock to the boil and add to the pan with the saffron. Simmer gently for about 20 mins, until the liquid is absorbed and the rice is fluffy and tender. Ten mins before the end of cooking time, add the prawns, cooked chicken and green beans.
3. Meanwhile, scrub the mussels under running water, discarding any that are cracked or open, Pop them into a pan with a little boiling water, cover with a lid and cook over a high heat, shaking occasionally, until the mussels open. Throw away any that fail to open.
4. Grill the red pepper under a pre-heated grill until charred, the remove the skin and seeds. Cut the flesh into thin strips. Season the paella to taste and serve garnished with the mussels and red pepper strips, sprinkled with parsley.
Meal serves 4 and is completely syn free, I don't personally like mussels or pepper so I left them out and it tasted just fine without them.
Now after a great meal I am going to go get my body magic in and do a work out in the gym with Gareth.