You can make and serve this great family favourite all in the same dish
Serves : 6
Prep time : 40 mins
Cook time : 50 mins
¼ tsp saffron
900ml (1 ½ pints) boiling chicken stock
8 chicken thighs, skinless
225g (8oz) chicken or turkey sausages
1 tblsp paprika
2 tsp sunflower oil
¼ tsp chilli powder
1 large onion, chopped
4 cloves garlic, peeled
1 red pepper, deseeded and chopped
2 courgettes, sliced
250g (9oz) American easy cook rice
400g tin chopped tomatoes
1 tblsp sun-dried tomato paste or ordinary tomato puree
125g (4oz) stuffed green olives
2 tblsp parsley, chopped
Step One : Dissolve saffron in boiling stock. Coat the chicken and sausages with paprika. Heat oil in a large pan, add chicken, sausages and chilli powder and brown for 5 mins. Remove from the pan and set aside.
Step Two : Fry onions, garlic, pepper and courgettes for 10 mins. Add rice and stir for 1 minute, then mix in tomatoes, tomato puree, olives and 1 tbsp parsley. Pour on the stock, stir and return the chicken and sausages to the pan. Bring to the boil.
Step Three : Simmer paella uncovered for 30 mins, then sprinkle with the remaining chopped parsley and serve immediately.
Tip: Turkey or chicken sausages have only half the calories of the traditional pork and beef sausages and they’re really tasty too.