Classic Paella

Process

1. Preparation
   1. Grind the saffron and soak it in the stock
2. Cook the chorizo until lightly browned, 1 minute, then transfer to a plate (leaving the released oil)
3. Season the chicken with a little salt then cook, stirring occasionally, until golden brown, approx 3 minutes. Set aside.
4. Add the onion to the chorizo oil, cook 3-4 minutes.
5. Add the pepper, cook 4-5 minutes
6. Add the garlic and anchovy, cook 30 seconds
7. Add the tomato & paprika, cook 5-8 minutes until red and oily
8. Add the rice, stir 30-60 seconds to coat and lightly saute
9. Add the saffron/stock mixture etc, and cook, stirring, for 30s. No more stirring.
10. Bring to a boil and simmer hard for 6-7 minutes
11. Add back the chicken and chorizo, and newly add the prawns (if the standard version)
12. Continue simmering for up to 10 more minutes - until the rice has mostly absorbed the liquid and is al dente. Some of it should be toasting at this point.
13. Finish toasting - high heat for 30-60s until you can smell toastiness then immediately remove from heat.
14. Let sit for 5 minutes before stirring in the lemon juice and serving.