The prawns in this delicious paella may not be essential but they do make it extra special for a Saturday night our the markets with friends.

Ingredients

• 2 tbsp olive oil
• 2 onions, chopped
• 4 garlic cloves, sliced
• 8 skinless chicken thighs
• 225g paella rice
• 1 tbsp sweet paprika
• 100ml dry white wine
• 850ml hot chicken stock, stirred with 2 large pinches of saffron threads
• 350g runner beans, peeled down their sides to remove any strings, then thickly sliced into chunks
• 1 large red pepper, deseeded and chopped
• 200g uncooked large king prawns (optional)

Method

1. Heat the oil in a paella pan or large frying pan, add the onions and garlic, and fry for 5 mins. Push the onions over to one side, add the chicken and cook for 10 mins, turning occasionally, until the chicken is nicely coloured.
2. Stir in the rice and paprika, then pour in the wine. Let it sizzle a bit, then stir in the saffron stock. Add the beans and pepper, and cook, stirring occasionally, for 15 mins until the rice is tender and has absorbed most of the stock. If it starts to look dry, add a splash more stock. Add the prawns for the final few mins, if using, until they turn from grey to pink. Season generously and allow to stand for 1-2 mins before serving.

Proposed Packaging: Our SealPak® Meal Pails come with or without handles. Stick in a fork and knife by EnviroCutlery™.