Spanish Paella

Servings: 4-6

Ingredients:

600 g rice (short grain)

Half a chicken in pieces

2 artichokes

2 medium-sized red peppers

2 mature tomatoes

Black pepper

Garlic

Parsley

A strand of saffron

Olive oil (one glass, about 1/4 litre)

1/2 lemon

A sprig eacho of rosemary and thyme

Salt

Cooking Instructions:

Fry the chicken in some olive oil. Put the browned chicken pieces into a pan with 8 glasses of water, and bring to the boil. Leave simmering for half an hour. Cut the artichokes and red pepper and fry them. Fry the tomato and garlic in olive oil in the large paellera (special paella pan), then add the rice, stir for a minute and then add the chicken, chicken stock (there should be 6 glasses), artichokes, red peppers, the juice of half a lemon, black pepper, parsley, thyme, rosemary, the saffrón strands (grind them first. If you haven't got a grinder, use Colorante which you'll find in the spice and herbs racks in supermarkets) and salt. Once all the ingredients are in the paella pan, turn the heat up to maximum and boil for about 10 minutes. Then lower the heat and leave to simmer for another 10 minutes. After 20 minutes, the liquid should have evaporated. Turn off the heat, and leave to stand for five minutes. If possible cover while it is standing (many Spaniards use paper to cover the pan).

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