A trip to Whitstable on the Kent coast, prompted this late summer Paella which made a great Sunday dinner served with warm crusty bread.
Below: Jessie waits dutifully outside The Crab and Winkle
110g pancetta, cut into small dice
2 cloves garlic, finely chopped
1 large onion, finely diced
1 red pepper, thinly sliced
300g paella rice
1 tsp paprika
125ml dry white wine
2 pints chicken stock, heated with ¼ tsp saffron strands
8 chicken thighs, halved and browned
12 fresh mussels
2 large tomatoes, de-seeded and diced
125ml good olive oil
1 head garlic, cloves separated and peeled
12 large raw prawns
450g squid, cleaned and cut into rings
Handful of frozen peas
3 tbsp chopped flatleaf parsley
Salt and freshly ground black pepper
Heat half the olive oil in a paella pan or heavy-based saucepan. Add the chorizo and pancetta and fry until crisp. Add the garlic and onion and heat until softened. Add the rice, and stir until all the grains of rice are nicely coated and glossy.
Now add the paprika and dry white wine and when it is bubbling, pour in the hot chicken stock, add the chicken thighs and cook for 5-10 minutes.
Place the mussels into the pan, add the peas and tomatoes, continue to cook gently for another 10 minutes.
Heat the remaining oil with the garlic cloves in a separate pan and add the prawns. Fry quickly for a minute or two then add them to the paella. Now do the same with the squid and add them to the pan. Throw in the sliced pepper.
Scatter the chopped parsley over the paella and serve immediately with warm crusty bread.