Serves 2 very generously

Ingredients

• 5 handfuls paella rice
• Olive oil
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1 tbsp paprika
• 14 tin chopped tomatoes in their own juice
• chicken stock
• Large pinch saffron
• ½ rabbit or 200g chicken, cut into small bite-size pieces.
• 3 links chorizo (uncooked), sliced
• handful frozen peas (defrosted)
• handful sweetcorn
• 1 slice serrano ham to garnish
• handful parsley,very finely chopped plus extra for a garnish
• 1 red pepper chopped.

Method

1. Leave the saffron to soak in a little water.
2. If using rabbit: take the rabbit meat off the bone. Cut into little pieces. and blitz in a blender for a second to break it up. Set aside.
3. Fry the onion, garlic and paprika until the onions are soft in the olive oil.
4. Add the red pepper and rice and fry for a couple more minutes.
5. Add a little stock, the tomato and the saffron with its soaking liquid.
6. As the stock is absorbed, add a little more at a time until the rice is cooked. Keep stirring the rice as you do this.
7. Fry the chicken/rabbit with a little more paprika in olive oil on a medium heat until it is cooked on the outside. Add the chorizo, fry for another minute. Throw in the wine and cook, stirring accosionally until the liquid has evaporated.  
8. Add the meat to the rice and stir through. Stir in the peas,sweetcorn and parsley. Slice the Serrano ham into thin strips. Use this and any more parsely to garnish the paella.