1.3 litres vegetable stock, heated with ¼ tsp saffron strands
125ml olive oil
6 to 8 filleted chicken thighs or rabbit pieces
1 large onion, finely diced
4 tbsp thyme leaves
1 red chilli, finely sliced
2 cloves garlic, finely chopped
1 red pepper, diced
570ml calasparra (Spanish short-grain) rice (or risotto rice such as arborio)
3 bayleaves
1 tsp paprika
1 glass dry white wine (or water if you are following a yeast-free diet)
1 lemon, 1 tbsp juice and rind, grated
12 jumbo raw prawns, in shells if desired
18 clams/mussels, cleaned
4 large tomatoes, de-seeded and diced
5 tbsp chopped flatleaf parsley
salt and freshly ground black pepper

Bring the stock and saffron to the boil in a saucepan.

Heat half the olive oil in a paella dish or heavy-based large saucepan.

Add the chicken or rabbit and fry until crisp, then remove and set aside.

Add half the remaining olive oil to the pan with the onion, thyme, garlic, chillli and red peppers and cook over a medium heat for about 10 minutes or until the onion has softened.

Add the rice, bay leaves and paprika and stir to coat the rice in the oil, cooking and stirring continuously for 2 minutes.

Stir in the white wine, lemon juice and hot stock and bring to the boil.

Fold in the chicken/rabbit.

Place the dish, uncovered in the oven and cook for 15-18 minutes, until the rice is tender and the chicken cooked through.

Remove from the oven and add the prawns and mussels/clams.

Place back in the oven for five minutes until the prawns are cooked and the mussels/clams opened.

Fold in the tomatoes, parsley and grated lemon rind.

Season to taste with salt and pepper and serve immediately.

I love paella when people are round for dinner; it looks fabulous on the table and everyone can help themselves to more... and more! However, I am a messy eater so prefer my prawns 'shelled' before they come to the table.
Pescatarians should replace the chicken/rabbit with firm white fish, and only add it about ten minutes before the shellfish.