Spanish Pasta Paella

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Long pasta		120g
Chicken thigh		1
Cod		150g
Prawns		4
Squid or mussels		200g
Garlic		1 clove
White wine		3 tbsp
Anchovy fillets		2
Peppers in oil (optional)		1/4 jar
Tomato		1
Olives		8
Saffron		1 pinch
Paprika		1/3 tsp
Fish or chicken stock cube		1
Lemon		1/2
Olive oil		1 tbsp
Salt		as required

Method

Cook

40min

Remove the skin and bones from the cod and cut to bitesize pieces. Do the same with the chicken and other seafood.

Remove the black vein from the prawns and cut the peppers in oil into 3-4 pieces.

Put the saffron, paprika and stock into 350ml hot water to dissolve.

Put the oil and finely chopped garlic into a paella pan or frying pan and heat on low. Add the anchovies and smash.

Add the chicken pieces and fry until brown. Add the paprika and turn up the heat to medium.

Add the peppers and tomato and fry. Add the wine and liquid from Step 3.

When it boils, sprinkle the long pasta (uncooked and broken into 4cm lengths) evenly into the pan.

Place the prawns, cod and other seafood evenly in the pan with the peppers and olives. Cook for 15 minutes.

Turn the heat down to low if it burns in the centre or add more liquid. If the liquid doesn't get absorbed, turn up the heat slightly.

Once you hear the pasta frying, keep on the heat for 2-3 minutes until a bit crispy, this is the best texture. Squeeze lemon over it and serve.

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