2 cloves of garlic or a good teaspoon of lazy garlic
a handful of parsley
100g Hay Charcuterie chorizo
2 chicken thighs (skinned and boned) or chicken breasts
Rape seed oil
1 teaspoon sweet smoked paprika
1 red pepper
good squirt of tomato purée
1 chicken stock cube
300 g paella rice
100 g frozen peas
200 g frozen peeled cooked prawns
Light your Woodee with kiln dried wood, add 6-7 logs and allow to burn down for 30-40 minutes.
Peel and chop the garlic, onion, carrot and parsley stalks.
Chop the chorizo and chicken thighs.
Pour a good dose of oil onto the paella pan and add the garlic, onion, carrot, parsley stalks, chorizo, chicken and paprika. Cook for around 5 minutes, stirring and turning regularly.
Add the deseeded and chopped pepper, and cook for a further 5 minutes.
Add a good squirt of tomato purée and crumble in the stock cube and mix through.
Add the rice and stir for a couple of minutes giving it time to soak up all the juices.
Gradually add in 750ml of boiling water and season with sea salt and black pepper. Stir regularly drawing in all the juices into the middle. Add a few good glugs of cider or white wine to stop it from drying out.
Stir in the peas and prawns, and put a foil dome or cloche over it and cook for a further 5 minutes, or until cooked through.