Paella

Originally added 2020-06-01

Ingredients

• 1 tbsp olive oil
• 250g chicken breasts fillets, cut into chunks
• 200g prawns and other seafood
• 100g pancetta
• 2 small onions, finely sliced
• 4 fat garlic clove, crushed
• 180g cooking chorizo, sliced
• 1 pinch of saffron
• 1 tsp turmeric
• 1 tsp paprika
• 300g paella rice
• 850ml hot chicken or
  or vegetable stock
• 200g frozen peas
• 1 lemon

Method

• Heat 4 tbsp olive oil in a deep frying pan over a high heat.
• Add 2 chicken breast fillets, cut into chunks, and brown all over – don’t cook completely. Once browned, transfer to a plate.
• Reduce the heat to low, add 2 finely sliced small onions and cook slowly until softened, about 10 mins.
• add the panchetta and soften
• Add crushed fat garlic clove, stir for 1 min, then toss in
• sliced cooking chorizo and fry until it releases its oils.
• Stir in 1 tsp turmeric, a pinch of saffron and 1 tsp paprika, then tip in 300g paella rice. Stir to coat the rice in the oils and spices for about 2 mins, then pour in 850ml hot chicken or vegetable stock.
• Bring to the boil, return the chicken to the pan and simmer for about 20 mins, stirring occasionally.
• Add 200g frozen peas and prawns, or additional seafood to the pan and simmer for a further 5 mins until the rice is cooked and the chicken is tender.
• Season well and serve with the 1 lemon, cut into wedges, and ½ small pack finely chopped parsley.