You know when you have a great paella when you have a caramelised crust on the bottom of the pan, this one does just that!
This paella is quite simple but looks like it could be quite hard. Its the perfect one pot wonder and once cooked, simply place the pot in the centre of the table and let your loved ones enjoy.
This paella is quite simple but looks like it could be quite hard. Its the perfect one pot wonder and once cooked, simply place the pot in the centre of the table and let your loved ones enjoy.
Ingredients:
500g Chicken thighs, diced
3 Spring Onions, chopped
1 Garlic Clove, Crushed
2 Tablespoons Olive Oil
1 Chorizo Sausage, diced
2 Tablespoons Tomato Paste
2 teaspoon Paprika
1/2 Cup White Wine (Cook with a wine you would drink)
400g Short Grain Rice (I use risotto rice)
4 Cups Chicken Stock
1 Cup of Frozen peas
250g Prawns, uncooked and shelled
Bunch Parsley to serve
1/2 Lemon to serve
Method:
In a large saucepan, heat oil on a medium heat. Add chicken and cooked until golden. Add spring onions, chorizo and garlic and cook for 3mins. Stir in tomato paste and paprika and cook for 1 min. Pour in wine and cook until almost evaporated. Stir in rice and stock, stir and cook covered for 15mins. Add peas and prawns and cook, covered, for a further 10mins or until rice is tender.
Sprinkle with parsley and a squeeze of lemon to serve.
Note: You can change up any of the meat and seafood ingredients in this recipe to suit your tastes. Pork, beef and all types of seafood work well.
500g Chicken thighs, diced
3 Spring Onions, chopped
1 Garlic Clove, Crushed
2 Tablespoons Olive Oil
1 Chorizo Sausage, diced
2 Tablespoons Tomato Paste
2 teaspoon Paprika
1/2 Cup White Wine (Cook with a wine you would drink)
400g Short Grain Rice (I use risotto rice)
4 Cups Chicken Stock
1 Cup of Frozen peas
250g Prawns, uncooked and shelled
Bunch Parsley to serve
1/2 Lemon to serve
Method:
In a large saucepan, heat oil on a medium heat. Add chicken and cooked until golden. Add spring onions, chorizo and garlic and cook for 3mins. Stir in tomato paste and paprika and cook for 1 min. Pour in wine and cook until almost evaporated. Stir in rice and stock, stir and cook covered for 15mins. Add peas and prawns and cook, covered, for a further 10mins or until rice is tender.
Sprinkle with parsley and a squeeze of lemon to serve.
Note: You can change up any of the meat and seafood ingredients in this recipe to suit your tastes. Pork, beef and all types of seafood work well.
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