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Prawn And Chicken Paella

Prawn And Chicken Paella

Yields1 Serving
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INGREDIENTS
1 red pepper, sliced
1 yellow pepper, sliced
12 deboned chicken thighs
1 red onion, peeled and sliced
250g chorizo sausage, sliced (optional)
2 garlic cloves, crushed
1 cup Spanish rice (or Aroborio rice)
1 litre boiling water
A few strands of saffron
12 large prawns, deveined
12 olives, pitted
Italian parsley, to serve
Lemon wedges, to serve
DIRECTIONS

Halve and core the peppers and cut into strips. Drizzle with olive oil, season with salt and roast in the oven until lightly browned and caramelised.

Slice the chicken thighs into bite-sized pieces. Place in a bowl with two tablespoons of olive oil and the Spanish Rub, season with salt and toss well to coat. Heat a large, deep, heavy-based ovenproof pan and sear the chicken on all sides until nicely browned. They do not need to be cooked through. Remove from the pan and set aside.

Add some olive oil to the pan and sauté the onion and chorizo until the onions are soft and translucent and the chorizo starts browning. Add the garlic and rice and fry until the grains of rice appear translucent around the edges. In a jug, combine the hot water, saffron, Chicken STOCK and Vegetable STOCK. Stir well to dissolve. Add the chicken back to the pan, followed by the prepared stock and stir through. Pop the lid on the pan, turn down the heat and simmer for 15 minutes or until the rice is almost cooked to perfection.

Place the prawns on top of the rice, cover again and cook until the prawns are pink and cooked through. This should take about 10 minutes.

Finally, add the roasted peppers and olives to the pan, cover once more and cook for 5 minutes.

Serve immediately with lots of roughly chopped Italian parsley and lemon on the side.


 

SHOP THE PRODUCTS

Ingredients

INGREDIENTS
 1 red pepper, sliced
 1 yellow pepper, sliced
 12 deboned chicken thighs
 1 red onion, peeled and sliced
 250g chorizo sausage, sliced (optional)
 2 garlic cloves, crushed
 1 cup Spanish rice (or Aroborio rice)
 1 litre boiling water
 A few strands of saffron
 12 large prawns, deveined
 12 olives, pitted
 Italian parsley, to serve
 Lemon wedges, to serve

Directions

DIRECTIONS
1

Halve and core the peppers and cut into strips. Drizzle with olive oil, season with salt and roast in the oven until lightly browned and caramelised.

Slice the chicken thighs into bite-sized pieces. Place in a bowl with two tablespoons of olive oil and the Spanish Rub, season with salt and toss well to coat. Heat a large, deep, heavy-based ovenproof pan and sear the chicken on all sides until nicely browned. They do not need to be cooked through. Remove from the pan and set aside.

Add some olive oil to the pan and sauté the onion and chorizo until the onions are soft and translucent and the chorizo starts browning. Add the garlic and rice and fry until the grains of rice appear translucent around the edges. In a jug, combine the hot water, saffron, Chicken STOCK and Vegetable STOCK. Stir well to dissolve. Add the chicken back to the pan, followed by the prepared stock and stir through. Pop the lid on the pan, turn down the heat and simmer for 15 minutes or until the rice is almost cooked to perfection.

Place the prawns on top of the rice, cover again and cook until the prawns are pink and cooked through. This should take about 10 minutes.

Finally, add the roasted peppers and olives to the pan, cover once more and cook for 5 minutes.

Serve immediately with lots of roughly chopped Italian parsley and lemon on the side.

Prawn And Chicken Paella