Paella a delicious one-dish meal that can be prepared in oven or on stovetop

Originally meant for families as they worked in the fields of Spain, this one-dish meal contained whatever was at hand, and near the sea this often meant seafood. But you can use chicken, pork and a variety of vegetables to prepare a delicious make-ahead supper accompanied by a green salad.

Instead of baking it in the oven, you can arrange the ingredients in a large paella pan, cover and cook on the stovetop for 20 minutes. Add the peas and cook for another 5 minutes.

Mixed Paella

1 kg (2 lb) chicken thighs and drumsticks

Salt and pepper

30 ml (2 tbsp) olive oil (approx)

375 g (12 oz) pork tenderloin, cut in 1-cm ( 1/2-inch) thick slices

250 g (8 oz) chorizo or other spicy sausage, cut in 1-cm ( 1/2-inch) thick slices

2 tomatoes, peeled, seeded and chopped

1 onion, finely chopped

125 g (4 oz) mushrooms, sliced

1 sweet red pepper, cut in strips

2 cloves garlic, minced

375 ml (1 1/2 cups) arborio rice

750 ml (3 cups) chicken broth

1 ml ( 1/4 tsp) saffron, crushed

500 ml (2 cups) frozen (not thawed) green peas

30 ml (2 tbsp) chopped fresh parsley

Dry chicken well; season with salt and pepper. In a large skillet, heat 15 ml (1 tbsp) of the oil over medium-high heat; brown chicken well in batches, transferring to 3-l (13-by-9-inch) glass baking dish or gratin dish.

In same pan, brown pork, then chorizo, adding browned pieces to dish. Discard all but 30 ml (2 tbsp) of the fat from skillet or add olive oil to make that amount. Cook tomatoes, onion, mushrooms, red pepper and garlic, stirring often, until thickened and much of the liquid evaporates, about 10 minutes. Remove from heat. Stir in rice to coat. Spread over chicken and meat. (Recipe can be prepared to this point, cooled, covered and refrigerated for up to 1 day; remove from the refrigerator 30 minutes before proceeding.)

In a small saucepan, bring broth and saffron to boil; remove from heat, cover and let steep for 5 minutes. Gently stir into rice mixture. Cover with foil; bake in 190 C (375 F) oven for 45 minutes. Gently stir in peas; cover and bake for 15 minutes or until rice is tender. Garnish with parsley to serve.

Makes 8 servings.

Nutritional information for one serving when recipe serves 8: 568 calories, 44 g protein, 43 g carbohydrates, 25 g fat.