Southern Spain – Paella - PILOT GUIDES

Ingredients

• 3 tbsp of olive oil
• 2 cloves of garlic, crushed with a little salt
• 6 chicken thighs
• 1/2 green pepper, de-seeded and diced
• 1 large ripe tomato, skinned and finely chopped or grated
• 8 king prawns, keep their shells, heads and tails on
• salt (to taste)
• 2 cups of risotto or pudding rice / Spanish short grain rice
• 10 threads of saffron, soaked in a little boiling water
• 1 cup of sliced calamari
• 8 cups of fresh chicken, vegetable or fish stock