Paella. Serves 6.
30ml/2tbsp olive oil.
1 onion, finely chopped.
2 garlic cloves, crushed.
225g/8 oz chicken thigh meat, cut into small pieces.
900ml/1 1/2 pints/3 1/4 cups of chicken stock.
A good pinch of saffron powder (I couldn't get this.)
225g/8oz/1 cup long-grain rice.
4 tomatoes, skinned and chopped.
1 red pepper, finely chopped.
salt and freshly ground black pepper.
12 cooked mussels.
12 cooked prawns.
100g/4oz/1 cup frozen peas.
Heat the oil in a large frying pan and cook the onion and garlic for about 5 minutes, stirring occasionally, without browning.
Add the chicken and cook for 2-3 minutes, stirring occasionally.
Add the stock and saffron, bring to the boil, then stir in the rice, tomatoes and pepper. Season with salt and pepper. Return just to the boil and transfer to the slow cooker.
Cover and cook on low for 3-4 hours.
About 30 minutes before serving, stir in the mussels, prawns and peas.