Paella (Chicken and Seafood)

The characteristic feature of paella is the slightly toasted layer of rice that forms on the bottom - the socarrat.

Chicken pieces are browned in olive oil in a wide, flat paella pan. The seafood is briefly seared and set aside.

Onion, garlic and tomato are cooked down in the pan, then paprika and saffron-infused stock are added.

• Rice is added and spread evenly
• Not stirred once the rice is in
• Seafood is returned to the top near the end

Cooked until all the stock is absorbed. Left to rest briefly before serving.