F.F… Prawn and Chicken Paella

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Prawn and Chicken Paella
Welcome to the inaugural post, for a little something I like to call… ‘Friday Feasting’.
I will share with you all, a different recipe every, single Friday…
How ridonculously lucky are you, my friendly peeps?
Uhhhh Huhhhh… straight from my cranium, to yours.

Since I really don’t have as many hours in my day as Beyoncé (nice one B x), I will sadly not accompany these F.F. recipes with a blog post…
So please, just relish in the fact you get my words of wisdom at least once a week (EVERY Monday for the uninitiated), and my kitchen craftiness in double the dose.

Today’s ‘Friday Feast’ is my Prawn and Chicken Paella.
I’m asking you friends, does this draw a crowd…? HELLS YEAH Sisters and Misters!
It’s super easy and super awesome.
Try it for yourself, and, if by chance you want to laugh your ass off while watching me cook it for you, go to the following link http://www.youtube.com/watch?v=vPJdkoj5iWk and marvel in my hilarious, albeit amateur, cooking demonstration skills.

Note to self: STOP saying UMMMM and Liiiike all the time, you freakin’ novice!

Have a great weekend, and seeya on Monday Funday xxx

5.0 from 1 reviews

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Prawn and Chicken Paella
Author: 
Recipe type: Dinner
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • Olive oil
  • 300g peeled green king prawns - leave at least 2 per person with the heads and tails still attached (so you can suck that sweet, sweet brain juice)
  • 500g chicken thighs halved if large
  • 2 chorizo – halved then thinly sliced
  • 2 cups Calasparra or Arborio rice
  • 1 large brown onion - finely sliced
  • 2 cloves garlic – finely chopped
  • 1 red capsicum - finely sliced
  • 1 cup dry white wine
  • 1lt good quality chicken stock
  • 400g can crushed tomatoes
  • 3 tbs smoked paprika
  • Pinch saffron steeped in ½ cup boiling water
  • 1 cup frozen or fresh peas
  • Salt & pepper to taste
  • Handful of chopped flat leaf parsley
  • 1 lemon cut into wedges
Instructions
  1. Heat up your paella or saute pan over a medium-high heat.
  2. Toss the Chicken in 1tbs of oil, season well then fry until brown on both sides. Remove the chicken then add the Chorizo to the pan, reduce the heat and fry until brown and crisp. Remove the Chorizo from the pan and set aside.
  3. Add the Onion, Capsicum & Garlic. Cook for a few minutes until the veg is starting to break down, then add the Smoked Paprika and cook for a further minute.
  4. Deglaze pan with white wine and cook for 1 minute to reduce slightly then add back the Chorizo, Tomatoes, Saffron water & season to taste.
  5. Put the chicken back into pan then carefully pour rice around the chicken.
  6. Add the stock (making sure the rice is all covered), reduce the heat to low and allow it to cook without stirring for around 20 minutes until rice is almost cooked - this step can sometimes take a little longer depending on your stove top, but still Al dente and the liquid has reduced considerably. Don’t worry if it appears to be sticking, this will sort itself out when the rice rests later. If needed, bring the rice in from the sides of the pan occasionally.
  7. Scatter the peas over the top, cook for another 5 minutes.
  8. Add the Prawns cook for no more than 2 minutes depending on size (they will continue cooking in the steam as the rice rests). The Paella should now appear done with only a small amount of stock.
  9. Turn off the heat, cover completely with foil, and put in a warm place for 20 minutes. This step is very important it allows the rice to relax and soak up all the flavours.
  10. When ready to serve, sprinkle over flat leaf parsley, and serve in the middle of the table with lemon wedges placed around the rim of the pan.

Comments

  1. Beck says

    I had GREAT success with this dish a few weeks back Bree. I made it for my family (6 pax + a couple of kids) and they all RAVED about it. I mean R.A.V.E.D!! My brother was even talking about it again the next day as he headed out to buy a Paella pan. It was also great because we don’t have enough seating for that many people in our house (unless you count the couch) so it went from the stove top to the island bench in the kitchen where we all stood around and dug in. Accompanied by some fabulous spanish red wine and finished off with your sticky date pudding, it was a great night with my family and I can’t wait to cook it again for my mates. Thanks Bree! :o)

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