For seafood mix, use your own choice of seafood such as ready-prepared mussels, raw prawns and squid. * Or use 250g stir-fry chicken strips, fried with the vegetables at step 1.
If you can't find paella rice, Italian arborio rice works well in this recipe.
A traditional paella is cooked in a large, wide, open pan, which is shaken occasionally during cooking and not stirred. It's easy to cook in a frying pan but you will need to stir the mixture occasionally.
Golden chickpea paella Cook a mixture of chopped vegetables in the oil at step 1, such as 1 fennel bulb or 3 celery sticks, 1 yellow pepper, and 1 onion, and 1 crushed garlic clove. Omit the lardons. Add the tomato, rice and saffron as for the basic recipe and 1 tsp ground paprika. Add 1 chopped courgette, 875ml hot vegetable stock, made with stock cubes, and 125ml white wine, and cook for 5 minutes as step 2. Add a 400g can chickpeas, drained and rinsed, instead of seafood, and simmer for 10 minutes as step 3. * Chorizo and pork paella Replace the bacon lardons with 150g sliced chorizo and use 250g stir-fry pork strips instead of the seafood. Fry the pork and chorizo with the vegetables at step 1 or until the chorizo is crisp and the pork lightly browned. Instead of the green pepper and saffron add 1 tsp paprika, if you like (the chorizo may be sufficiently spicy). Stir in 125g frozen peas 5 minutes before the end of cooking.