Method Steps

1. Step 1: Place the saffron strands in a small bowl with 2 tablespoons of warm water and leave to infuse.

   Ingredients used in this step:

   • 4 ⁷/₈ ml saffron

2. Step 2: Chop the chicken thighs into chunks, slice the chorizo, finely chop the onion, dice the red pepper, and crush the garlic.

   Ingredients used in this step:

   • 1 white onion
   • 2 garlic cloves
   • 1 red bell pepper
   • 150 g chorizo sausage
   • 4 chicken thighs

3. Step 3: Heat the olive oil in a large, wide paella pan or frying pan over medium-high heat.

   Ingredients used in this step:

   • 29 ⁵/₈ ml olive oil

4. Step 4: Fry the chicken and chorizo for 5-8 minutes until the chicken is browned and the chorizo has released its oils.

5. Step 5: Add the onion, red pepper, and garlic to the pan and sauté for 5 minutes until softened.

6. Step 6: Stir in the paella rice, ensuring all the grains are coated in the flavorful oils.

   Ingredients used in this step:

   • 300 g paella rice

7. Step 7: Pour in the chicken stock and the infused saffron water. Season with a little salt.

   Ingredients used in this step:

   • 700 ml chicken stock

8. Step 8: Bring to a simmer, then reduce the heat to low. Do not stir the rice from this point onwards.

9. Step 9: Cook uncovered for 15 minutes, or until most of the liquid has been absorbed and the rice is almost tender.

10. Step 10: Scatter the raw prawns and frozen peas over the top of the rice and push them down slightly into the mixture.

    Ingredients used in this step:

    • 100 g frozen peas
    • 300 g raw prawns

11. Step 11: Cook for a further 5-8 minutes until the prawns are pink and cooked through, and all the liquid has been absorbed.

12. Step 12: Remove from the heat, cover with a clean tea towel, and let it rest for 5 minutes before serving.