winter warmers

Soothing slow-cooked dishes to see you through those chilly evening

- ADAM BUSH

Paella

This paella is a slow-cooked labour of love, with crispy rice on the bottom and plenty of chicken, chorizo, mussels and prawns.

1 HOUR 20 MINUTES | SERVES 4-6 | EASY

extra-virgin olive oil 4 tbsp

chorizo 150g, cut into slices

chicken thigh fillets 6, cut into chunky pieces

onion 1, finely chopped

red pepper 1, finely chopped

garlic 6 cloves, finely chopped t

omato purée 2 tbsp

sweet smoked paprika 2 tsp

tomatoes 2, grated

saffron a large pinch

chicken stock 1 litre, hot

bomba or other paella rice 250g

frozen peas 100g

mussels 12

raw shell-on king prawns 12

lemon wedges to serve

1 Heat half of the olive oil in a paella pan or large, heavy-based,non-stick frying pan over a medium-high heat and fry the chorizo for 3-4 minutes or until caramelised. Scoop out onto a plate. Add the remaining oil and fry the chicken for 15 minutes, turning regularly, until really caramelised and dark, then remove onto a plate.

2 Tip in the onion and red pepper with a pinch of salt and cook for 5 minutes, then add the garlic and cook for 2 minutes before adding the tomato purée and smoked paprika. Cook for another minute then add the grated tomatoes.

3 Mix the saffron into the stock, then tip into the pan. Return the chicken and chorizo to the pan, including any resting juices.

4 Add the rice and bring to the boil, stirring to ensure the rice is evenly distributed. Cook over a high heat for 10 minutes, then lower the heat and cook gently for 6 minutes – by this stage nearly all of the liquid should have been absorbed.