Paella

5 tablespoon of oil

1 kg of chicken thighs cut in large pieces

1 kg of muscles in shells

2 capsicums sliced in long strips

1 onion chopped

1 cup of green peas

2 cups of medium grain rice

Salt, red paprika and saffron

A large pot (+ one for muscles)

1. Prepare the ingredients. Muscles need special attention – steam them for about 5 min in a large pot. Discard any that remain closed after that time.

2. Sear the chicken pieces on high heat, turning over once, until they are slightly over-cooked on the outside.

3. Add the onions and capsicum slices and cook until onions are soft.

4. Add the rice and let it cook for about 5 minutes stirring occasionally.

5. Add 3 cups of water, peas, salt, paprika and saffron. Bring to the boil, reduce the heat and cover to simmer until cooked…around 30 min. You can check occasionally to make sure the water is fully absorbed.

6. About 10 min before it is ready, place the muscles on top as per the picture.

Enjoy!

Fun fact – did you know that saffron, Saffron, a spice derived from the flower of the Crocus sativus, used to add flavour and colour to dishes like paella, desserts and teas, is the most expensive herb – a kilo can cost up to $6,000. It is more expensive than gold weight for weight.