Easy Chicken, Chorizo & Prawn Paella
45 Minutes
Ingredients (4-5 Portions):
500g Chicken Thighs (diced)
250g Paella Rice
150g (Cooked & Peeled) Prawns
100g Frozen Peas
1 Red Bell pepper (Sliced)
Optional Parsley to garnish
150g Chorizo (sliced)
500ml Chicken Stock
150g green/runner beans
1tsp Smoked Paprika
1-2 Beef tomatoes (grated)
Optional Lemon to garnish
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Method:
- Fry chorizo in cold pan.
- Once browned, remove & add chicken frying in chorizo oil (in small batches to not overcrowd pan/ get good colour)
- Remove & stir fry peppers & green beans for 2-3 mins so little browned.
- Add finely diced garlic & fry for 20s, being careful not to brown.
- Add the grated tomato to aid in garlic stopping burning & stir fry.
- Add rice & stir fry for 30s.
- Add smoked paprika and stir fry for another 30-60s.
- Return chicken & chorizo to pan & add the stock.
- Bring to boil on high heat & leave for 10mins- DO NOT STIR
- Reduce heat to low, add cooked prawns & frozen peas.
- Place lid/ foil over the pan to steam rice for min of 5 mins.
- Rest the paella with lid/foil on for a min of 5mins, or until the rice is cooked through- the longer you leave it, the better (traditionally served room temp).
- Garnish with optional lemon & parsley & serve.
