Ingredients
- 225g bomba rice
- 500ml Freja Chicken Bone Broth
- 3 boneless chicken thighs
- 200g squid rings
- 150g shell on prawns
- 200g string beans
- 3 finely chopped peeled tomatoes
- 5 cloves of garlic
- 1 pinch of saffron
- 1 tsp paprika (sweet)
- Olive oil
- Salt
Method
- Dice the chicken into chunks and fry off in the paella pan in plenty of olive oil on a high heat.
- Season the chicken generously with salt, then once it has browned nicely, add in the chopped beans, minced garlic and squid rings. Allow this to fry off for a couple of minutes before adding in the tomato, saffron, paprika and Freja Chicken bone broth.
- Stir and season the mixture with salt and allow to simmer for a couple of minutes before adding in the rice, stir to make sure all of the grains are covered by liquid then leave the rice to cook without stirring.
- Once the majority of the liquid is absorbed, add the prawns to the top of the paella to cook, flipping them after about 4-5 mins to ensure they are cooked through.
- Once all of the liquid is absorbed the rice will start to form a crispy caramelised layer at the bottom called a socarrat. This is when you know the paella is ready to serve and enjoy!
