Traditional Paella with Chorizo, Chicken, and Prawns
This is one of our favourites. Traditionally, paella includes local Spanish ingredients -whatever they could get their hands on that day. From chicken, to prawns, to rabbit, or even snails... We think we'll stick with chicken and prawns! A truly delicious dish. Serves 4.
- 1/4 tsp Saffron threads
- 1.2L Chicken Stock
- Salt, to taste
- 500g Chicken breast or thigh
- 250g Large raw king prawns (peeled)
- 4 tbsp Olive oil
- 1 Onion
- 1 Red bell pepper
- 3 Garlic cloves (crushed)
- 1 Tsp Tomato puree
- 400g Bomba paella rice (or Arborio risotto rice as a substitute)
- 125ml White Wine
- 300g Chorizo
- 1/2 tsp Paprika
- 2 Tbsp Fresh Parsley (chopped)
- Chop the chicken into small pieces, dice the onions and chop the chorizo into small pieces.
- Prepare the stock, mixing in the saffron - keep warm until use
- Season the chicken to taste with salt.
- Cook in olive oil in skillet over medium heat until golden brown. Once cooked remove and place on separate plate.
- In same pan, add a touch more olive oil and fry the onion in the juices for 1 minute .Add the pepper and fry for 5 minutes.
- Add the garlic (crushed), paprika, and tomato puree and cook for a further minute. Add the rice and stir.
- Pour in the white wine and add the chorizo, and cook until the liquid has evaporated.
- Carefully pour in the hot stock and add the chicken pieces. Increase the temperature to a boil and then lower to a medium heat to cook for about 18 minutes. Do not stir or move the rice.
- In a separate pan fry the prawns until cooked through and add when ready. Pressing them into the rice, instead of disturbing the cooking process.
- Once the rice has completely absorbed the stock, turn off the heat and let it rest for 5 minutes.
- Sprinkle the chopped parsley on top and serve.