Well unfortunately I cannot be in beautiful Spain but I can try and bring a little of Spain to South West London. Here is my version of Valencian Paella.
1. Fry onions and Chorizo over a low heat with fry light, in a wide frying pan or wok you will also need a lit. Then add your chicken thighs. (Putting the chicken in now coats it in the lovely flavour from the Chorizo)
2. Stir in the garlic and rice and then add the stock and saffron.
3. Cook over a medium heat for 20 mins with the lid off. What ever you do DON’T STIR. If you stir you will have a risotto
4. Add the prawns and cook for 5-10 more minutes with your lid on.