Paella

• 2 tsp olive oil.
• 800g skinless chicken thigh fillets chopped.
• Black pepper.
• 1 large onion, chopped.
• 10 cherry tomatoes, halved.
• 1 tsp crushed garlic.
• 1⁄4 tsp saffron powder.
• 2 cups basmati rice.
• 2 cups water.
• 1 chicken stock cube.
• 1 small green or red capsicum cut into strips.
• 1 cup frozen peas.
• 12 cooked king prawns, heads removed, shelled and cleaned (tails left on).

Method:

1. Heat oil in a frypan.  
2. Sprinkle chicken lightly with black pepper.
3. Add to pan and brown well on both sides and set aside on a plate.
4. Brown onion in pan.
5. Add tomato and garlic and cook until soft.
6. Stir in saffron and rice.
7. Add water and stock cube. Mix well.
8. Spoon into a shallow casserole dish.
9. Stir capsicum strips, peas and chicken pieces into mixture.
10. Cover and cook in a reheated 200C oven until rice is cooked through and liquid absorbed - approx 1 & 1/2 hours.
11. Just before serving, add the prawns and allow to heat through.