Preparation – step by step recipe
- Cut the chicken into bite-sized pieces and finely chop the onion and garlic.
- Heat a drizzle of olive oil in your Savor pan and brown the chicken. In the same pan, sauté the onion until soft and translucent. Add the garlic and cook briefly. Stir in the smoked paprika.
- Add the rice and stir until the grains are lightly coated and glossy.
- Pour in the saffron and chicken stock.
- Let it simmer gently without stirring for about 15 minutes.
- Add the peas and shellfish. Cook for another 5–10 minutes, until the shellfish have opened.
- Season with salt and pepper, and finish with fresh parsley.
Place the pan in the centre of the table and let everyone help themselves.
Paella always tastes better when shared.
