Recipes for cancer sufferers: paella of chicken, squid and prawns

50g king prawns

four tbsp olive oil

one onion, peeled and diced

one tsp paprika

Pinch of saffron strands

one tsp dried oregano

Pinch of dried chilli flakes

1 tomato, diced

2 garlic cloves, peeled and finely chopped

250g paella rice

750ml fish stock

Finely grated zest one orange

Freshly ground pepper, for seasoning

3 tbsp vegetable oil

one tbsp chopped parsley

Preheat the oven to 150C/300F/Gas 2 and put a baking tray in to heat up. Rinse the chicken thighs and trim off any body fat.

Slice the squid pouches into 1cm rings, spot in a bowl with the tentacles, cover and chill. Clean and peel the prawns.

Spot a paella pan or shallow casserole dish more than a medium heat and include 2 tablespoons of olive oil. Sweat off the onion, including the paprika, saffron, oregano, chilli flakes, tomato and garlic.

Stir and cook for about three-four minutes until the onion and garlic are softened, then tip in the rice. Cook for about three-4 minutes, stirring.

Pour in the fish stock and stir in the orange zest. Bring to the boil, stirring occasionally. Turn the heat down to a lower simmer. Cook, uncovered, for about 15 minutes without having stirring until the rice is tender.

Whilst the paella is simmering, cook the chicken. Location a frying pan above a medium-substantial heat and add the vegetable oil. Pat the chicken thighs dry with kitchen paper and sear in the scorching pan for 4-five minutes on every side to colour and crisp the skin. Transfer to the hot baking tray and place in the oven for about five minutes to cook by way of.

To cook the squid, heat the remaining 2 tablespoons of olive oil in a large frying pan in excess of a large heat. Fry the squid, in batches if needed, for 1½-two minutes until finally lightly coloured. Season with pepper.

Lightly fry off the prawns until pink in colour. This will take just a couple of minutes and can be completed with the squid.

Just just before serving, toss two-thirds of the squid, prawns, and chopped parsley through the paella and verify the seasoning. Prime with the chicken thighs and scatter in excess of the remaining parsley, prawns and squid.

To serve:

Serve straight from the pan or divide among warm plates.

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‘Recipes for Life: Inspired Cooking Beyond Cancer’, by Peter Marshall (£25, Chef Books) is offered from chefmagazine.co.united kingdom. All earnings go to the Leaders in Oncology Care’s Residing Properly programme.

Recipes for cancer sufferers: paella of chicken, squid and prawns