Homemade Paella

Paella

300 grams prawn tails
300 grams chicken breast
100 grams lean pork
2 cups rice
Olive oil
3 cloves garlic
1 large tomato
Lemon juice
Salt and pepper
Saffron (I used a good shake of paprika and a pinch of turmeric)
4 cups hot stock (prawn was recommended but I only had vegetable and chicken)
3 eggs
1 chargrilled/roasted pepper (the type that comes in a tin or jar)

First, dice the chicken and pork into bite sized pieces and crush the garlic. Dice the tomato as well and set it aside.

In a very large frying pan or wok (because I assume that most people don't have a paellera - I used a big square electric frying pan with a lid and it was perfect) heat a few tablespoons of olive oil and saute the garlic, chicken and pork until the meat is just turning opaque on the outside. Add the rice and stir for 5 minutes.

Add the chopped tomato, a splash of lemon juice, a good shake of salt and pepper and the saffron (or substitutes if you don't have saffron). Pour in the hot stock and bring to the boil, stirring.

If you have a frying pan that can go in the oven, then at this point you should place the entire dish in the oven at 180 degrees for 20 minutes. However, I did not have this type of pan but my electric one has a lid and many heat settings, so I simply set it to 180 degrees and placed the lid on, then left it to simmer. You don't want to stir it because the bottom is supposed to get dark and crust-like.

While the rice is cooking, heat some more oil in a frying pan and fry the prawns until the are opaque and smell really good - that should mean that they are cooked through. Set the prawns aside. Then boil a pot of water and hard-boil the eggs.

Remove the paella pan from the heat (or turn the heat off if you are doing this on the stove or something) and leave the dish covered for 15 minutes. After this the rice should be tender (if it is not, sprinkle over some more water, cover and place back over the heat for a little while).

Now go back to the eggs, peel them and chop them into quarters. Take the pepper and dice that up into small pieces. Then scatter the pepper, eggs and prawns over the top of the paella and serve.