University of Derby Buxton’s chef lecturer Robert Stordy serves up his latest offering, a delicious paella rice dish.
30ml olive oil
4 pieces chicken, leg and breast
1 red pepper, skinned
50g onions, finely chopped
1 clove garlic, crushed
150g Valencia, Bomba or Arborio rice
250ml chicken stock
Small pinch saffron
100g squid rings-optional
150g fresh mussels, frozen will do
100g tomato, peeled, deseeded cut into small dice
1 bay leaf
100g prawns, large raw
50g frozen peas
Flat leaf parsley
Cut the chorizo into 1cm cubes and fry quickly in hot oil, remove from the pan.
Season the chicken and fry quickly in the same fat, remove and place with the chorizo.
Add the pepper, onion, garlic and rice and sweat for two to three minutes.
Add the saffron to the stock and boil, add to the rice, check seasoning and bring to the boil.
Add the chicken and chorizo, cover and cook gently for about ten minutes, stirring once or twice.
Add the prawns, squid and mussels and cook for a further three to four minutes.
Add the peas and cook for a further two to three minutes.
Finish with chopped parsley.
Note: it is important not to overcook the rice.