How to make Manu's paella

Manu Feildel has the perfect recipe to feed lots of hungry people - the Spanish classic, paella.

Ingredients

Sofrito

400g tin chopped tomatoes
5 garlic cloves
2 tbsp paprika
1/2 bunch parsley
1/2 bunch coriander
1/2 bunch of mint
3 shallots
1 red chilli (optional)
Salt & pepper

Paella

1 1/3 cups of calasparra rice
2 cups of Campbell's Real Stock - Chicken
1 chorizo sausage, sliced
4 chicken thigh fillets, thin strips
4 prawns, peeled, de-veined
12 mussels
1/2 cup Peas (frozen is OK)
Lemon wedges to finish

Step 1

First lets make the sofrito. This is so easy, add a tin of chopped tomatoes, 5 garlic cloves, paprika, parsley, coriander, mint, shallots, 1 red chilli (leave this out of you don't like things too spicy in the kitchen!) and some salt and pepper. Then give it a good blend until very smooth.

Step 2

So now to create this delicious paella feast! Heat your pan over medium heat and add a splash of olive oil.

Step 3

Now add your chicken thighs and chorizo and cook until there is the lovely caramelisation. This really enhances the flavours.

Step 4

Set those aside while we cook the rice. I'm using Calasparra rice. Add another splash of oil and then add the rice stirring it through the pan until the rice turns transparent.

Step 5

Now add the sofrito we made earlier and cook for 1-2 minutes. Next in go the prawns and mussels - then to really make the flavours come to life, pour in 2 cups of Chicken Campbell's Real Stock.

Step 6

Reduce the heat and let the stock simmer away until its absorbed by the rice. No need to stir, we want that beautiful crust on the bottom of our pan the - Socarrat which you won't get if you stir it, just sit back and enjoy the mouth watering aroma!

Step 7

To check the rice is cooked it should be al dente. Then add half a cup of peas and turn the heat back up. You want to get a nice crispy caramelised base to the dish which is called Socarrat