Julie Le Clerc: Saffron rice with chicken and prawns

Serves 6

1/2 tsp saffron threads
1/4 cup boiling water
Spanish extra virgin olive oil
600g skinless chicken thigh meat, cubed
1 red onion, peeled and diced
3 cloves garlic, peeled and crushed
2 tsp sweet smoked Spanish paprika
1/2 cup white wine
3 tomatoes, peeled and chopped
4 cups chicken stock
2 cups paella rice (or use short or medium grain rice)
3 Tbs chopped fresh marjoram or parsley
sea salt and freshly ground black pepper
500g medium-sized whole prawns
2 red peppers, seeds removed, flesh thinly sliced

1. Place saffron in boiling water and set aside for 10 minutes to dissolve. Heat a paella pan or large frying pan, add a little oil and brown chicken cubes all over for 5 minutes. Remove to one side.

2. Add onion, garlic and a little more oil to the pan and cook for 5 minutes, stirring regularly until the onion has softened. Add paprika, white wine, tomatoes, dissolved saffron and stock and bring to the boil. Stir in the rice then cook uncovered over a medium flame without stirring for 10 minutes.

3. Add cooked chicken and marjoram or parsley and season with salt and pepper. Arrange prawns and sliced peppers on the surface of the rice and continue cooking for 10-15 minutes without stirring.

4. Remove from the heat and leave to stand for 5 minutes before serving. The rice should be tender to the bite, the liquid evaporated and a slight crust formed on the bottom of the pan.