Spanish paella recipe. Ingredients: Serves 4-6 4 chicken thighs, skin off, each cut into 4 pieces 1 tablespoon Spanish extra virgin olive oil 1 clove garlic, crushed 1 onion, thinly sliced 1+1/2 cups Calasparra or Bomba rice 1 teaspoon or saffron 1 teaspoon smoked Spanish paprika 5 cups chicken broth 1 lb prawns, shelled** 1 medium-sized green bell peppers, diced 1 medium-sized red bell peppers, diced 2 tablespoons flat leaf parsley, finely chopped 1 lemon finely zested Method: Heat oil in a large saucepan over a medium heat. Add chicken and cook for 2 - 3 minutes or until browned. Remove from pan. Add garlic, onion, rice and spices and cook for 2 - 3 minutes. Pour stock onto rice and return chicken. Simmer (covered) for 15 minutes, stirring occasionally. Stir in prawns, capsicums, parsley and lemon rind. Cover and simmer for a further 10 minutes, stirring frequently until rice is tender and liquid is absorbed. **Other seafood such as clams, mussels, crab legs, oysters and Spanish chorizo sausage can be added to the paella. In Valencia, snails and other delicacies are also added.
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