Paella - my take

Name: Paella - my take
Total time: 3600 s
Yield: 3-4 servings
Cuisine: British
Ingredients: 1 white onion finely chopped; 3 cloves garlic crushed; 1 stick celery finely chopped; 1 large Romano pepper finely sliced; 2 tsp smoked paprika; 60 g chorizo chopped into small cubes; 250 g paella rice; 700 ml stock (chicken / veg or a mix); 6 chicken thigh fillets; Seasoning; 2 tbsp chopped flat leaf parsley (leaves and stalks); 1 lemon (juice and zest); Olive oil; 2 cloves garlic crushed; 8 raw shell on tiger prawns (or more if smaller - I aimed for two giant ones per person); Seasoning; Olive oil

Kate Carless @KateCarless

Bath, UK

I’m not going to try and claim that this is officially paella but it’s my best attempt at it with what I had. We are lucky to have access to the most incredible fishmonger, hence the crazy sized prawns but they are entirely optional. Any shell on raw prawns would be perfect. Authentic or not, this recipe made me feel seriously nostalgic - I can’t wait for summer and holidays abroad 🥰

Kate Carless @KateCarless

Saved

Ingredients

1 hr

3-4 servings

1white onion finely chopped
3 clovesgarlic crushed
1 stickcelery finely chopped
1large Romano pepper finely sliced
2 tspsmoked paprika
60 gchorizo chopped into small cubes
250 gpaella rice
700 mlstock (chicken / veg or a mix)
6chicken thigh fillets
Seasoning
2 tbspchopped flat leaf parsley (leaves and stalks)
1lemon (juice and zest)
Olive oil
Prawns
2 clovesgarlic crushed
8raw shell on tiger prawns (or more if smaller - I aimed for two giant ones per person)
Seasoning
Olive oil

Saved

Steps

1 hr

1

Heat a large wide based pan over a medium heat. One hot, turn down a little and slowly fry the onion, garlic and celery until soft (about 6 mins). Then add the red pepper and paprika and fry for another 2 mins before adding the chorizo. Fry for another 10 mins.
2

Meanwhile, in a separate pan, heat 1 tbsp olive oil over a medium heat and add the chicken thighs with salt and Pepper. Cook on one side until golden, then flip and cook for another few minutes (you don’t need to cook them through completely). Remove from the heat, cut each piece into three and add to the pan with the veg.
3

Once the chorizo is soft and the chicken has been added, add the rice and fry for a minute. Then add the stock and simmer for 20 minutes or until all of the stock has been absorbed
4

3-4 mins before the end, prepare the prawns by adding a tbsp of olive oil to a pan over a medium high heat. Add 2 cloves crushed garlic and some Seasoning. Then add the prawns and cook on one side for 60-90 secs. Then flip and cook for another 60-90 secs. Turn off the heat.
5

Once the rice is cooked through, add the zest of a lemon and the juice of half. Then place the prawns on top.
6

Serve with slices of lemon.

Saved

Cooksnaps

Saved

Kate Carless @KateCarless

on March 14, 2021 23:10

Bath, UK

Love cooking food that I can share with friends. Never happier than when I’ve got people over for dinner enjoying great food (and great wine of course). I’m a big fan of seasonal ingredients and coming up with quick and fresh ideas for during the busy working week.