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1
Fry the chicken in some olive oil.
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2
Put the browned chicken pieces into a pan with 8 glasses of water (use mineral water to avoid any chlorine taste) and bring to the boil.
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3
Leave simmering for half an hour.
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4
Cut the artichokes and red pepper and fry them.
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5
Fry the tomato and garlic in olive oil in the large paellera (special paella pan), then add the rice, stir for a minute and then add the chicken, chicken stock (there should be 6 glasses), artichokes, red peppers, the juice of half a lemon, black pepper, parsley, thyme, rosemary, the saffron strands (grind them first.
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6
If you haven't got a grinder, use Colorante which you'll find in the spice and herbs racks in supermarkets) and salt.
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7
Once all the ingredients are in the paella pan, turn the heat up to maximum and boil for about 10 minutes.
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8
Then lower the heat and leave to simmer for another 10 minutes.
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9
After 20 minutes, the liquid should have evaporated.
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10
Turn off the heat, and leave to stand for five minutes.
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11
If possible cover while it is standing (many Spaniards use paper to cover the pan).
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12
After washing and drying the paella pan, wipe it with a piece of kitchen roll and olive oil.
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13
This stops the pan from rusting.
