Paella valencia

• 12 lemon
• 1 14 ounces peas
• 2 chicken thighs
• 1 fluid ounce chicken stock
• 1 -2 clove garlic, crushed
• 1 fluid ounce olive oil
• pepper
• 4 12 ounces rice
• 1 saffron thread
• 1 onion, chopped
• 2 -3 ounces seafood
• salt

1. For chicken thighs use chicken breasts.
2. for peas use frozen peas, try to use ready made seafood from the supermarket or make your own by buying squid, prawns, mussels and clams.
3. Heat the oil into a large pan (wok),add the chicken, onion and garlic, fry until golden.
4. Add rice and cook for 1 minute, stirring continuously.
5. Add the stock and crushed saffron, cook for 15 minutes.
6. Add the seafood mix and continue cooking until all the liquid is absorded.
7. Stir in peas and season.
8. Turn off the heat, cover and leave to settle for 10 minutes.
9. Cut lemon into wedges.
10. Serve paella garnished with lemon wedges and warm brown bread.

lemon, peas, chicken thighs, chicken, clove garlic, olive oil, pepper, rice, thread, onion, seafood, salt

Taken from www.food.com/recipe/paella-valencia-49779 (may not work)