Ingredients:

• 300 g boneless chicken breast or thighs, cut into bite-sized pieces
• 150 g chorizo sausage, cut into slices
• 2 dl paella or risotto rice (preferably a short grain variety such as Bomba or Arborio)
• 1 onion, finely chopped
• 2 cloves of garlic, finely chopped
• 1 red bell pepper, cut into strips
• 1 yellow bell pepper, cut into strips
• 1 tomato, chopped (or 100 g chopped tinned tomatoes)
• 0.5 g saffron (approx. 1/4 tsp)
• 5 dl chicken stock
• 1 tsp smoked paprika (Pimentón)
• 2 tbsp olive oil
• 1 lemon cut into wedges for serving
• Fresh parsley for garnish
• Salt and pepper to taste

How to proceed:

1. Prepare the saffron: Soak the saffron threads in 2-3 tablespoons of warm water for 5-10 minutes to release colour and flavour.

2. Fry the chickenHeat 1 tbsp olive oil in a large paella pan or frying pan over medium-high heat. Add the chicken pieces and fry until golden on both sides (about 5 minutes). Remove from the pan and set aside.

3. Bridge chorizoAdd the chorizo slices to the same pan and fry for 2-3 minutes until they start to release fat and become slightly crispy. Remove them and set them aside with the chicken.

4. Fry the vegetablesAdd the rest of the olive oil to the pan. Fry the onion, garlic and peppers for about 5 minutes until soft. Add the chopped tomato, smoked paprika, and saffron (as well as the liquid from the soaking) and stir everything together.

5. Add rice and broth: Pour the rice into the pan and stir for 1-2 minutes to soak up the flavours of the vegetables and spices. Pour in the chicken stock, bring to the boil and then lower the heat to simmer.

6. Add chicken and chorizo: Evenly distribute the fried chicken pieces and chorizo slices over the rice. Simmer the paella without stirring too much for about 15-20 minutes until the rice is tender and the broth is absorbed. If the rice starts to dry out, you can add a little extra stock or water.

7. Create the classic paella crust (optional): When the rice is almost done, you can turn up the heat for a few minutes to create a slightly crispy crust at the bottom of the pan (called "socarrat" in Spanish). Be careful not to let it burn.

8. ServingRemove the pan from the heat and let the paella rest for 5 minutes. Sprinkle with freshly chopped parsley and serve with lemon wedges to squeeze some fresh lemon juice over the dish.

Tips:

• You can also add other ingredients such as prawns, squid or mussels if you want a mixed paella.
• Paella is often served straight from the pan. Make sure everyone at the table gets some of the crispy bottom as it is considered the best part of the dish!

Enjoy!

Saffron has been known throughout history for its distinctive colour and unique flavour. The deep red threads have enriched countless dishes with their intense aroma and colour, and today saffron remains a sought-after ingredient in cuisines around the world.

Saffron's popularity is largely due to its unique ability to add depth and complexity to both sweet and savoury dishes. With just a small amount, typically around 30 mg, saffron can enhance the flavour of everything from rice dishes and soups to desserts. Saffron is known to be a luxurious ingredient and its special properties make it a favourite among chefs and food lovers.

The key substances in saffron, such as crocin and safranal, contribute not only to the flavour, but also to the intense golden colour that can transform even the simplest dishes into visually stunning creations. Using saffron in cooking not only provides a unique flavour experience, but also an aesthetic boost to the food.

So if you're looking to enhance your culinary creations, saffron is a great choice. Always choose High quality saffron to ensure the best flavour and colour in your dishes.