Chicken, chorizo and prawn paella
This protein-packed paella is the definition of a one pot wonder. Serve it straight from the pan and let your guests help themselves.
Ingredients
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Large pinch of saffron
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1 tbsp
olive oil
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400g
chicken thighs, cut into small chunks
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1
large brown onion, finely chopped
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100g
chorizo, finely diced
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1
red pepper, cut into small chunks
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3
garlic cloves, crushed
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1/4 tsp
celery salt
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1/2 tbsp
smoked paprika
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300g
Spanish paella rice
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900ml
hot chicken stock
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400g can
chopped tomatoes
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100g
large handful of cherry tomatoes, halved
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12
king prawns, shell on
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100g
frozen garden peas
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TO SERVE
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Small handful of fresh flat-leaf parsley, finely chopped
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1
lemon, cut into wedges
Directions
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Steep the saffron in a bowl with a splash of hot water and leave to infuse.
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Heat the olive oil in a paella pan or a deep frying pan. Add the chicken and fry over a medium-to-high heat until golden. Remove with a slotted spoon and set aside.
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Turn the heat down slightly and add the onion and chorizo to the same pan. Fry for about 3 minutes or until crisp and the chorizo oil has been released. Remove the chorizo and drain on kitchen paper, leaving the oil in the pan.
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Add the garlic with a small glug of olive oil, if needed, and stir-fry for 4-5 minutes until softened and just starting to colour. Stir in the red pepper, garlic, celery salt and smoked paprika and stir-fry for a further 1-2 minutes. The pan should have lots of crispy bits on the bottom, which will add flavour.
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With the heat still quite high, stir in the paella rice and chicken so they are well-coated in the oil, then pour over the saffron-infused liquid, chopped tomatoes and the chicken stock, scraping up the sticky brown bits from the bottom of the pan with a wooden spoon.
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Cook vigorously for 3 minutes, then reduce to a simmer. Cover the pan with a lid or foil and leave it alone. This is not a risotto, so do not stir.
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After 15 minutes, shake the pan slightly and evenly distribute the cherry tomatoes, prawns, peas and chorizo over the top. Cover again and leave to cook for another 6-8 minutes or until the rice is just cooked and most of the liquid in the pan has been absorbed.
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Taste the paella – if the rice is still too chalky but the pan is dry, add a splash more stock and continue to cook. If it’s too soupy, increase the heat to cook off the last of the liquid.
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Remove the pan from the heat and cover with a tea towel. Leave to sit for 5 minutes. Season generously with sea salt and scatter over the chopped parsley.
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Serve the paella straight from the pan, with lemon wedges on the side for squeezing over.
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