UNCLE ALFONSO'S NO-FUSS PAELLA FROM PIE LADY
"An easy to make recipe from Home Cooking with Kate McDermott (Countryman Press 2018)..."
INGREDIENTS
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2 tablespoons (30 g) olive oil
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1 whole chicken cut in pieces, or 2 1/2 to 3 pounds (1 to 1.3 kg) chicken thighs—skin on will brown best
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6 cloves garlic (sliced)
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1 medium onion (chopped)
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1 green pepper (chopped)
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1 or 2 large ripe tomatoes (chopped)
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1 tablespoon chopped fresh or dried parsley
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1.5 teaspoons salt
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1 good-sized pinch saffron (about 20 strands (mash a little with the back of a spoon))
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1 cup (130 g) peas, fresh or frozen
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1/2 cup (120 g) pitted black or green olives
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2 cups (400 g) white rice (uncooked)
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5 cups (1.2 l) chicken stock
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1 pound (450 g) prawns or large shrimp of your choice, peeled and deveined shrimp (optional)
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