Paella

Serves 4
Adapted from the recipe in Gordon Ramsay's Sunday Lunch

200g chicken (boneless and skinless), cut into bitesize pieces
2 tbsp olive oil
1 medium onion, peeled and chopped
1 red pepper, deseeded and chopped
2 garlic cloves, peeled and thinly sliced
sea salt and ground black pepper
100g chorizo, sliced
1 tsp paprika
200g paella rice
1/2 tsp saffron strands
2 large tomatoes, roughly chopped
200g raw king prawns
200g peas, thawed if frozen

Heat a splash of oil in pan. Add onion, red pepper, garlic and chillies. Saute over a high heat for a few minutes until the vegetables start to soften.
Season the chicken with salt and pepper, then add to the pan with the chorizo and paprika.
Fry, stirring frequently, over a high heat to lightly seal the meat.
Tip in the rice and stir for 2 or 3 minutes, then pour over enough boiling water to cover the rice by 1cm.
Bring to a simmer then sprinkle in the saffron, stirring well.
Add the tomatoes and season well with salt and pepper.
Allow to simmer, stirring frequently, for about 10-12 minutes.
Add the prawns and stir through. Cook over a medium heat for about 3 minutes, until prawns are opaque.
Stir in the peas and cook for a further minute.
Take off the heat, cover with foil and leave to stand for 5 minutes before serving.

Although the dish looked beautiful, it was a little tasteless. I didn't add clams or squid due to personal preference, or a splash of sherry because I didn't have any. I also under seasoned a bit because I'm constantly scared of using too much salt. However, it was totally edible just a little bland.