Paella, chicken, chorizo & prawns
Plentiful paella, is a easy and very filling tasty dish. With lots of rich flavours its a family winter winner. A one pot meal too, anything that is this easy to do, delicious and little washing up is a hit for me!
Paella originates from Valencia in Spain, there is many variations of the dish. Some Paellas are made just using snails and spices and rice, others near the coast are mainly seafood dishes. This is my version for my family, so I've used my creative licence
Paella, chicken, chorizo & prawns
Plentiful paella, is a easy and very filling tasty dish. With lots of rich flavours its a family winter winner. A one pot meal too, anything that is this easy to do, delicious and little washing up is a hit for me!
Paella originates from Valencia in Spain, there is many variations of the dish. Some Paellas are made just using snails and spices and rice, others near the coast are mainly seafood dishes. This is my version for my family, so I've used my creative licence
Cooking Instructions
- 1
Chop the onion and garlic, add olive oil to the frying pan or wok and gently fry them.
- 2
Whilst the onion is softening prepare the chicken and chorizo.
- 3
When the onion has softened add the chorizo stirring well for a few minutes. Then add the spices stir for a minute.
- 4
Then add the chicken making sure it’s coated with the spice mixture.
- 5
Add the white wine and simmer well for a few minutes until almost evaporated. Then add the rice stir for a few minutes ensuring the grains are all coated well. Pour in the stock. On a low heat let it gently simmer, regularly stirring.
- 6
You can add almost all of the stock but keep some back for later on to help prevent it from sticking.
- 7
Whilst simmering chop the tomatoes then add to the pan.
- 8
Chop the peppers.
- 9
Throw in the pan. Add salt and pepper
- 10
Keep stirring and stirring to prevent it from sticking. Then add the diced chilli (optional)
- 11
Stirring the pan regularly, in between chop the parsley, leave for later. You may need to add more stock, water to the pan, taste the rice. If it has hard grains inside and is nearly dry add more liquid.
- 12
Once the rice is soft all the way through and there is no hard grains inside. Throw in the prawns and peas. Leave for 4 - 5 minutes so they cook through.
- 13
The rice should be slightly sticky but not a runny liquid but now. Add chopped parsley and serve.
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