Thu, 2 August 2018
Serves: 4-6
Ingredients
· 3 tbsp olive oil
· 1 onion
· 2/3 cloves of garlic
· ½ a red pepper
· 100g chorizo
· 1 tbps smoked paprika
· 2/3 chicken fillets
· 200g tiger prawns
· 100g squid & mussels clams (optional)
· 400g Paella rice
· 1.2 litres chicken stock
· 1 pinch of saffron (can use turmeric or smoked paprika instead)
· 50g fresh peas
· 1 lemon
Method
1. Peel and dice the onion, garlic and peppers
2. Dice the chorizo and chicken into cubes
3. Weigh out your rice
4. Boil the kettle and make the stock
5. Heat the oil in the pan. Then add in the onion and garlic and cook for 5 minutes over a gentle heat to allow the mixture to caramelise and soften
6. Then add in the chorizo, pepper, smoked paprika and tomato puree. Cook over a medium to high heat for 5 minutes until the fat and flavour seeps out of the chorizo and the chicken develops a lovely brown crust
7. Sprinkle in the rice and stir for 2 minutes over a high heat
8. Mix the saffron with the stock and pour in. Turn the heat up and let bubble for 10 minutes
9. Gently stir at the edges if sticking, but make sure not to stir the whole thing
10. Place the prawns, calamari, mussels and clams on top. Cover in tin foil and place in the oven for 10 minutes
11. Remove from the oven and rest for 5-10 minutes, then serve
Enjoy!
