Valencian Paella

• 4 tablespoons oil
• 1 large onion, finely chopped
• 2 red peppers, diced

Heat the oil in a large pan. Gradually add onion, red and green peppers, shallots and garlic. When the vegetables are soft, add the mushrooms and heat for 1-2 minutes. Add the rice and cook for 1 minute, stirring continuously. Add pepper, salt and a grain of saffron. Add the stock gradually and bring to the boil, stir once. Cover tightly and simmer for 15 minutes. Mix in the chicken, cover and