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This recipe for Mixed Chicken Paella has been reproduced courtesy of Orce Serrano Hams - www.orceserranohams.com

Orce Serrano Hams market a range of authentic Andalucian cured meats, in particular Serrano Hams, olive oils, vinegars and wines. The business is situated in the heart of the Andalucian countryside, which is the home of Serrano Hams, and ships direct from Spain. All of the products are locally produced with many being used in local restaurants and tapas bars where Serrano Ham is a great favourite. If you are looking for a taste of real Spain the Orce Serrano Hams can supply you with it!

If you would like to find out more about Orce Serrano Hams and the Serrano Hams then have a look at the article entitled Jamon Serrano / Jamon Iberico / Spanish Ham - Orce Serrano Hams or visit the web site www.orceserranohams.com

The best way to cook and eat paella is outdoors with family and friends. This dish is perfect for the first of the season as it is easy and full of warming Mediterranean flavours. It does take a little while to cook and there are a variety of stages but that is why making paella is such a social affair, there is plenty of time to chat and drink during the cooking when everyone can join in.

Ingredients for Paella

1 kilo skinless boneless chicken breasts
1 kilo pork ribs in small strips
1 large onion
3 cloves garlic
3 small to medium green peppers
1 large red pepper
3 medium tomatoes
400g paella rice
2 litres (hot) chicken stock
300ml fino sherry
Teaspoon saffron
Handful fresh parsley
1 lemon
Olive oil

How to make Paella

		Prepare the vegetables by peeling and finely chopping the onion and garlic. Wash and chop the peppers and tomatoes as small as you can.
		Prepare the meat. Chop the chicken into bite sized chunks and cut the ribs down the fleshy bits between the bones to get small bite sized pieces.
		Heat the olive oil in a large paella pan, add the garlic and onion and cook for 5 minutes or so until soft.
		Add the chicken breast pieces and cook to brown all over, then add the rib pieces and continue cooking until all the meat is coloured all over.
		Add the peppers and then the tomatoes and cook for 10 minutes or so.
		Add the rice and cook for 6 - 8 minutes, stirring. Then pour in the sherry and continue to stir until the sherry evaporates.
		Mix the saffron with a little of the chicken stock and add to the pan.
		Add the chicken stock slowly allowing it to bubble as it is added. Stir once, season then lower the heat and cook until the stock has been absorbed and the meat is cooked through.
		Just before serving, add the chopped parsley and lemon wedges.

Serves 8 - 10

Orce Serrano Hams
www.orceserranohams.com

Published with permission of Orce Serrano Hams