...I'd love to see your Paella Valenciana recipe please...

Hi, PP. This is my take on Paella Valenciana. I don't claim complete authenticity as I'm quite a lazy diner, so the chicken is deboned and the prawns are frozen and pre-cooked. Other than that, I think it comes pretty close to the taste and texture of the paellas I get in SW France and Spain.

It can be difficult to source authentic paella seasoning or sweet, smoked paprika (dulce pimenton) in the UK. I know that Tesco and Swartz do paella seasonings, but I use the Spanico and Paellero brands which I pick up when I'm over on the continent. I also get the sweet, smoked paprika when I'm over. The "La Chinata" and "El Avion" brands are available by mail order here. Sainsbury's used to stock the "La Chinata" brand, but I haven't seen it now for a good few years. I generally use the paella seasoning, though, and reserve the paprika for my chicken stroganoff.

I would also add that the ingredient quantities have been tweaked over the years to suit my family's taste, so, if you think there's too much of one thing or too little of the other, just adjust the quantities accordingly.

PAELLA

Serves: 2 hungry people (with some left over!)

Prep time: 20 mins
Cook time: 20 to 30 mins

Ingredients

100ml olive oil
1 large chicken breast or 4 chicken thighs, chopped into bite-size chunks
25g butter
1 large onion, diced finely
half a bulb garlic, finely chopped or 3 heaped teaspoons of garlic paste
100g smoked bacon lardons or smoked streaky bacon cut to lardon size
half a chorizo sausage, cut into thin slices
half a red pepper, diced
half a green pepper, diced
half a yellow pepper, diced
pinch of dried red chilli flakes
1 tsp (5g) paella seasoning or sweet, smoked paprika
200g calasparra or other paella rice
600ml hot chicken stock
pinch of saffron strands
sprig of thyme
80g frozen peas, defrosted in boiling water and drained
100g king/tiger prawns, cooked
2 tbsp flatleaf parsley, chopped
Salt
Freshly ground black pepper

Method

Heat half of the olive oil in a paella dish or heavy-based cook's pan/saucepan.

Add the chicken pieces and saut

...Many thanks for this Abdul and everything else you have given us

I couldn't agree more, CH. I have only limited experience of BIR-style cooking, but I must say that Abdul's enhanced base gravy and 8-Spice Mix are excellent.

I'll also be trying out CT's madras very soon, so it's encouraging to know that the base goes well the the dish.

Note to self: Must buy a bigger freezer!

Hi CA, Probably a thicko question, but here goes...

Given the choice between this Simple Chicken Korma and your Chicken Korma recipe posted in Jan 2012, which one would you make for yourself? I know there are differences between the two recipes, but I'm not too sure which would turn out the best (if there is such a thing as "best"!).

I know it comes down to a personal choice, but I'd appreciate your recommendation nevertheless.

Certainly looks the business! I haven't tried a Madras yet, so I must rectify that omission immediately.

Like Aussie Mick, I finally got around to cooking this dish tonight. It was totally delicious - my lips are still tingling from the garlic and chilli!

I only used 4 bird's eye chillies as I wasn't too sure how hot the final dish would be. I also used Abdul Mohed's spice mix and base gravy together with 2 tbsps of the Zaal red masala sauce in with Blade's chicken tikka. I gave the food colouring a miss.

It was absolutely brilliant! Thanks to 976bar and to UB for the original recipe.