Leeds restaurants: Chicken and prawn paella for two from Spanish restaurant Bomba in Holbeck

Joe McDermott, who founded the former Arts Cafe on Call Lane, brings a slice of Mediterranean sunshine to Holbeck with his new restaurant Bomba.

Open for breakfast, lunch, dinner and takeout, Bomba serves homemade paella and traditional Spanish tapas.

Joe shared the recipe for a traditional chicken and shrimp paella, which serves two people.

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This chicken and prawn paella recipe serves two people (Picture: Jonathan Gawthorpe)

Watch his video tutorial above and follow along at home:

Joe McDermott is the owner of Bomba at Holbeck’s Saw Mill Yard (Photo: Jonathan Gawthorpe)

200g chicken thighs

6 large raw peeled prawns

1. Grind the saffron in a pestle and mortar and add three tablespoons of nearly boiling water. Allow to infuse to bring out the color. Put aside.

2. Fry the chicken in olive oil for 10 minutes until nicely colored. Season well with salt.

3. Add the garlic, rosemary, green beans, red pepper and cook for a few minutes.

4. Add the smoked paprika and cook for a minute to darken the color without burning.

5. Add the tomato passata and cook for another minute to dry it out.

6. Add the rice and stir to coat.

7. Add chicken broth, saffron water and bring to a boil. Check the seasoning. Continue boiling fairly rapidly for five minutes, uncovered. Do not stir. You can give the pan a “swirl” to lay out the ingredients.

8. Add the prawns, pushing them into the paella. Transfer to oven and bake uncovered for 12 minutes.

9. Remove from oven and let stand for five to 10 minutes. Serve with aioli and lemon wedges.

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