Heat a paella pan, (the pan should be wide enough to be covered by the rice in a thin layer). As soon as the pan is hot add 2 tablespoons of olive oil. Then add the chicken thighs, a pinch of salt, and let them brown slightly, turning them patiently.
When they are cooked through, (no juices run pink), add the garlic, green pepper and tomatoes. Add the rice and stir in until translucent. Add the saffron with the water it has soaked in and stir well. Then add 1/2 the stock slowly, submerging the ingredients. Add the king sized prawns and the squid.
Bring to the boil and leave to cook without stirring for 12 minutes adding more stock if the surface dries out. After 12 minutes the rice should still look succulent and juicy. Remove from the heat, cover with a thick cloth and leave to stand for a further 10 minutes for the rice to finish soaking up the remaining juices.
Feel welcome to dress the paella with thick slices of lemon, salt and the remaining 1-tablespoon olive oil.
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