- Preparation time
- 20 mins
- Cooking time
- 30 mins
- Difficulty
- Moderate
- Serves
- 6 people
- Meal course
- Dinner
- Posted by
- Posted on
- July 11, 2014
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
4 cloves garlic – finely chopped
1 red capsicum - finely sliced
1 cup dry white wine
1lt good quality chicken stock
400g can crushed tomatoes
2 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
- Heat up your paella or saute pan over a medium-high heat. 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.
- 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. Deglaze pan with white wine and cook for 1 minute to reduce slightly then add back the Chorizo, Tomatoes, Saffron water & season to taste. Put the chicken back into pan then carefully pour rice around the chicken.
- 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. Scatter the peas over the top, cook for another 5 minutes.
- 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.
- 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. 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.
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