SPANISH PAELLA

Paella ticks all the boxes for  health , flavour and satisfaction that I  endeavour to bring to all my meals .


You need to heat 2 tbs of rice bran oil in a large heavy based open pan .
Add 2 chicken thigh fillets that have sliced into strips along with 300gm of sliced  continental kransky .
Saute in the pan for 4 minutes .
Add 2 red onions peeled and sliced in thin wedges .
2 fat garlic cloves peeled and thinly sliced .
1 small red chilli with seeds , thinly sliced
Combine and saute  until soft and aromatic .
Stir in 2 cups of aborio rice
Cook stirring for 1 minute .
Blend in 4 cups of water ... 
Add 400gm of skinned tomatoes .... ( you can use a tin of diced tomatoes )
Bring to a gentle simmer , reduce heat.
Cover and continue to cook for 20 minutes .
Remove cover .
Mix in 1 cup of green peas
Add 12 green prawns , deveined and shelled , retaining tails.
Contiue to cook until the liquid has evaporated and rice tender.
Sprinkle with torn coriander leaves .