Paella with Chicken, Chorizo and Prawns

Did someone say Paella?! This recipe is pretty decent: big chunks of chorizo, plenty of smoked paprika and sweet prawns. It should serve 3-4 people but it’s a bit lonely by itself – it works best as part of a spread of tapas.

Paella with Chicken, Chorizo and Prawns

Pinch of saffron
900ml / 1 ½ pints of chicken stock
150g / 4-5 oz chorizo, cut into ¼” pieces
1 medium onion, roughly chopped
½ red pepper
½ yellow pepper
1 heaped tsp smoked paprika
300g / 11 oz long grain rice
50ml / 2 fl oz dry white wine or fino sherry
100g peas
200g cooked tiger prawns

1. Cut the chicken into ½” pieces. Marinate in a dash of sherry and a smidgen cajun seasoning.

2. Throw the pinch of saffron into the stock to infuse.

3.  In a large pan, gently fry the chorizo chunks until golden and plenty of oil has been drawn out. Keep the chorizo pieces quite chunky or they’ll burn too quickly. Remove the chorizo from the pan with a slotted spoon and set aside. Add the onion and peppers to the pan and toss to coat in the chorizo oil. Cook for 5 mins, then add the garlic. Cook for a further 1 minute.

4. Stir in the paprika and add the uncooked rice. Toss to coat everything evenly. Pour in the sherry and/or wine (hey I mixed both together) and the stock and give everything a gentle stir. Bring the liquid to a boil, then reduce the heat and simmer for 15-20mins, until the rice is cooked.

5. Meanwhile, fry up the chicken in a separate pan. When it is cooked, add it to the paella, along with the chorizo, prawns and peas. Cover the pan and allow to sit for 5mins before serving.


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