Chicken and Mixed Pepper Paella

This Valencian specialty harnesses the most flavour possible from the simple ingredients complemented by the gentle spice of smoked paprika and saffron. This recipe is designed to work with any pan you have around the house where all the ingredients fit. Authentic paella is prepared in a very shallow, thin pan which allows the rice to get crunchy and form something called a socarrat in the base of the pan. This is achievable with a regular pan however for the first time you attempt this dish, focus more on correctly cooking the rice before you try your hand at developing the perfect socarrat. You can check your rice once its done cooking for how crispy the rice at the base of the pan has gotten and even increase the heat towards the end to make it extra crispy.  Proceed with caution however and always allow the rice to cool down for 5-10 minutes after cooking to allow the rice to loosen from the pan.

Preparation time 15 minutes

Cooking time 45 minutes

Serves 2-3 people