Method
Step 1
Make the chicken stock by dissolving the chicken stock granules in the boiling water. Stir well and set aside.
Step 2
Place the olive oil in a large deep frying pan (or large saucepan) on high heat. When hot, add the garlic, onion and chipolata slices and cook for 4 to 5 minutes or until browned. Be careful that the garlic does not burn – reduce the heat a bit, if it looks too hot.
Step 3
Now add the rice, chicken stock and chopped tomato and mix well. When the mixture starts to simmer, place a lid on the pan, reduce the heat to low and cook for a further 15 minutes or until the stock is absorbed and the rice is cooked.
Step 4
Remove from the stove and add the fresh coriander and crumbled feta. Stir through very gently.
Step 5
To serve, place the paella on the plate.