1In your Paella pan (38cm to 42cm recommended) pour in around 2 tablespoons of extra virgin olive oil and set heat to medium to high.
2Add chicken and rabbit (optional) and cook until browned. Add the sliced chorizo ring, onions, garlic, red pepper and cook for 3 minutes until onions are starting to soften.
3Add the bay leaves, half tin of tomatoes, wine, chicken stock and bring to the boil. Then add Paprika, colourant, saffron (Grind up the strands with a pestle and mortar to start the flavour flowing), garden peas and stir round (the smell from this should be amazing!).
4Sprinkle the rice evenly around the pan, stir in and bring back up to boiling and turn down the heat to simmer (add water if rice soaks up the liquid quickly). Cook for a further 20 minutes or until the rice is soft to bite. Keep stirring throughout so the rice does not stick to the bottom of the pan (Although in Spain Traditional Paella is cooked to stick to the bottom of the pan so the choice is yours?).
5Add the black olives, remove the bay leaves and stir in the fresh chopped parsley. Season to taste with salt and black pepper. Take off the heat and cover for 5 minutes to let all the ingredients truly infuse together. Serve with lemon wedges and tuck in for a fantastic treat for you and your guests!!
71. Have any meat you like and take out the meat you dont like.
82. Add half teaspoon of hot paprika if you like a bit of heat in your food. It also enhances the favours in the dish.
93.Double the amounts above if cooking for 8 and so on.