Chicken & Seafood Paella

February 14, 2018

So this recipe I originally adapted from one of Jamie Oliver's Paella recipes, which actually received quite a lot of backlash from Spaniards claiming that adding Chorizo to this mix is a sin! In saying that I love Jamie's recipes and how he always put a new twist on an old classic and I am totally up for experimenting.

This recipe really is one of my favourites its colourful, fun and full of flavour. If you want to see a tutorial on this, head to my YouTube channel! 

 

Serves: 4-6 

Cooking time: 50 minutes

 

INGREDIENTS

  • 2 cloves of garlic

  • 1 onion

  • 1 carrot

  • ½ a bunch of fresh flat-leaf parsley , (15g)

  • 70 - 100 g quality chorizo

  • 3 free-range chicken thighs , skin off, bone out

  • oil

  • pinch of cayenne pepper 

  • small pinch of saffron 

  • 1 teaspoon sweet smoked paprika

  • 1 jarred red pepper

  • 1 tablespoon tomato purée

  • 1 organic chicken stock cube

  • 300 g paella rice

  • 100 g frozen peas

  • 200 g cooked prawns

  • 1 lemon

METHOD 

  1. Start by lightly frying the prawns for around 3 minutes. Set these aside. 

  2. Peel and finely slice the garlic, peel and roughly chop the onion and carrot. Finely chop the parsley stalks, then roughly chop the chorizo and chicken thighs.

  3. Put a lug of oil into a paella pan on a medium heat, add the garlic, onion, spices, carrot, parsley stalks, chorizo followed by the chicken, and fry for around 5 minutes, stirring regularly.

  4. Add the sliced pepper to the pan for a further 5 minutes.

  5. Stir through the tomato purée and crumble in the stock cube, after one minute or so add the rice and stir for a couple of minutes letting the rice soak up all the flavour.

  6. Add a pinch of sea salt and black pepper.  Begin pouring in a total of 750ml of boiling water across 15 minutes of simmering while stirring regularly from the outside in and from the inside out. When the rice starts to dry out, add a little more water until you have used the full 750 ml. 

  7. Stir in the peas and prawns and cook for a further 5 minutes, or until hot through.

  8. Season, then chop the parsley leaves and scatter over the paella. Serve with lemon wedges on the side for squeezing over. Enjoy!

 

 

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