Traditional Spanish paella recipe.

4 chicken thighs, skin off, each cut into 4 pieces

1 tablespoon oil

1 clove garlic, crushed

1 onion, thinly sliced

1+1/2 cups arborio rice

1 teaspoon tumeric (or saffron for a more authentic flavour)

1 teaspoon smoked or sweet paprika

5 cups chicken stock

400g green prawns, shelled

1 medium-sized green capsicum, diced

1 medium-sized red capsicum, diced

2 tablespoons parsley leaves, finely chopped

1 lemon rind, finely grated

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.

Serves:  4 - 6.