de-bearded and rinsed (discard any mussels that do not snap shut when tapped)
12 raw king prawns
lemon wedges
to serve
salt and freshly ground black pepper
Directions
Heat the oil in a 36cm/14in paella pan or a very large frying pan set over a medium heat. Season the chicken thighs with salt and freshly ground black pepper and fry for five minutes
turning regularly until lightly coloured. Add the chorizo and cook for a further minute.
Add the garlic and cook for a further couple of minutes
then push everything to one side. Add the tomatoes and fry for a few minutes
then mix everything together and sprinkle in the paprika and lemon zest. Pour in all but a large ladleful of the chicken stock and return to the boil. Add the bay leaves
thyme and green beans and season with a little salt.
When the chicken stock has returned to the boil
turn down to a simmer and sprinkle in the rice
trying to get it into as even a layer as possible. Pour in the saffron and stir – this is the only time you should stir your paella once the rice has been added! Bring to the boil again
then simmer for 5 minutes.
Turn the heat down and leave the rice to simmer slowly – this should take between 12–15 minutes. If it is getting dry
taste – if still a little too firm (crunchy)
add a little more stock. When you are satisfied the rice is al dente
arrange the mussels and prawns over the paella. Cover with a damp teacloth or a lid if you have one and wait for the mussels to steam open and the prawns to turn pink. Serve with lemon wedges.
