Mine is a bit of a cobble together passed on by my friend Jose ..... :) Serves about 4
8 chicken thighs, cut in half with a cleaver
onion
garlic
Small piece chorizo, chopped
1 green pepper, deseeded and chopped
250g mixed shellfish... prawns, mussels, squid... with or without shells
8oz good quality white rice (I use basmati)
Hot Chicken stock
Saffron threads
Peas
Oil
Heat the oil in a wide shallow pan with a lid (large saute pan is ideal) and brown the chicken thighs all over. Remove
Add the onion, garlic, green pepper slices and chorizo... cook until softened
Add the rice, saffron and enough hot stock to cover the rice to a depth of about 2cm.
Place the chicken thighs on top, season well, bring to the boil, pop on the lid and simmer for about 15 minutes.
Check from time to time to stir gently & make sure the rice hasn't boiled dry
Three or four minutes from the end add the peas and mixed shellfish. Put the lid back on and allow to steam through until hot.
There's probably something I've forgotten but that's about the size of it.