I used to think that paella was a complicated dish to make and that I needed that special pan to make it properly. Recently I experimented and found that paella is actually very easy and worth the effort in preparing it! The name of this dish comes from the shallow round pan or ‘Paellera’ that it is traditionally cooked in. However, any shallow pan will make a suitable substitute.

1 tablespoon olive oil

4 boned chicken thighs, cut into bite-size pieces

1/2 lb prawns and scallops, raw and shells removed

1 cup spicy sausage, cut into bite-sized pieces

half each of a yellow, red and green pepper, diced

1/4 cup fresh parsley, chopped

1 medium onion, diced

2 cloves garlic, minced

2 cups long grain rice (I use scented or jasmine rice)

1 tablespoon olive oil

1/2 teaspoon ground turmeric

4 cups chicken or vegetable broth

1 cup frozen peas

1 lemon, cut into wedges

Soak rice in cold water for about 10 minutes. Drain and rinse a few times under cold running water.

Heat olive oil in a large wok or pan and add chicken. Cook over medium-hugh heat until golden brown. Remove from pan and place on a paper towel to help remove excess oil. Add peppers, parsley, prawns, scallops and sausage to the pan and stir-fry over medium-high heat for 5 minutes. Set aside in a separate bowl.

Heat the extra tablespoon oil in the pan and add garlic, onions. Cook on medium heat for a few minutes and then add the rice. Stir until all of the grains of rice are well-coated with the oil. Add the turmeric and stock and cover the pan with a tight fitting lid.

Bring stock to a boil and stir. Then reduce the heat and allow mixture to simmer for 10 minutes. Add chicken on top of rice, cover and allow mixture to cook for another 10 minutes.

Add the peppers, sausage and seafood mixtures and the peas. Cover and continue to cook on low heat for 10 minutes, or until all of the liquid has been absorbed.

Remove from heat and allow to stand for another 5 minutes. Separate rice grains with a fork just before serving on a large platter garnished with lemon wedges. Enjoy!