4 tablespoon olive oil
2 boneless Chicken breasts cut into 4
2 Large onions roughly chopped
Salt and Pepper
10oz long grain rice
1.25 pints of Chicken stock
1 packet of saffron threads
12oz of exotic frozen mixed veg (thawed)
12oz of frozen or chilled seafood mix (thawed)
6oz cherry tomatoes halved
chopped parsley and lemon wedges to garnish
Heat the oil in a large frying pan add the chicken pieces and fry for 2-3 minutes. Add the onion and fry for another 2-3 mins. Season generously with salt and pepper, add the rice, stirring well to ensure the rice is well coated in oil. Pour over 1 pint of chicken stock and bring to the boil, simmer gently uncovered for about 10 mins. until most of the liquid is absorbed. Crush the saffron with the back of a spoon and add to the remaining chicken stock. Pour this into the Paella cover and simmer for 10 mins. Remove the lid stand for 2-3 mins and serve with chopped parsley and lemon wedges.