Paella
Nutrition Facts
each servingIngredients
all 15 types- 1 tbsp olive oil
- 1 onion, chopped
- 1 clove garlic, crushed
- 1 red pepper, chopped
- 8 boneless, skinless chicken thighs
- 50g thinly sliced chorizo, halved
- pinch saffron threads
- 1.2 litres vegetable or chicken stock
- 450g tomatoes, chopped
- 2 tsp smoked paprika
- 450g shortgrain rice eg arborio
- 450g mixed seafood cocktail, defrosted if frozen
- 16 raw tiger prawns
- 2 tbsp fresh parsley, chopped
- freshly ground black pepper
Directions
6 steps in totalHeat the oil in a large frying pan, or paella pan if you have one, add the onion, garlic and pepper and fry for 2–3 minutes until beginning to soften.
Add the chicken thighs and chorizo and continue to fry for 4–5 minutes until the chicken is browned all over. Meanwhile, soak the saffron in the stock.
Add the tomatoes, paprika and rice to the pan, then add a quarter of the stock, stir well and simmer gently until the liquid has been absorbed.
Continue adding the stock and simmering gently, adding the seafood cocktail and the prawns with the last addition of the stock.
Stir through the parsley and season well with black pepper and serve with lemon wedges, to garnish.
If the rice needs a little extra cooking then you may need to add a little extra stock.
