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Home Dish Paella, chicken, chorizo & prawns

Paella, chicken, chorizo & prawns

Name: How to cook Paella, chicken, chorizo & prawns - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 8 servings
Cuisine: Us

Introduce

Chef :

Emilys Home Cooked Kitchen

Paella, chicken, chorizo & prawns

Plentiful paella, is a easy and very filling tasty dish. With lots of rich flavours its a family winter winner. A one pot meal too, anything that is this easy to do, delicious and little washing up is a hit for me!  Paella originates from Valencia in Spain, there is many variations of the dish. Some Paellas are made just using snails and spices and rice, others near the coast are mainly seafood dishes. This is my version for my family, so I've used my creative licence

Ingredient

Food ration :

8 servings

Cooking time :

1 hour including prep

large onion diced

4 cloves

garlic diced

large chicken breasts chopped into chunks

200 grams

spicy chorizo

1 jar

roasted red pepper sliced

large tomatoes chopped

mug full of frozen peas

250 grams

raw deveined prawns

1200 ml

chicken stock

200 ml

white wine

1 pinch

saffron

1 tsp

sweet paprika

1 tsp

turmeric

red chilli finely diced (optional)

Handful

parsley

Cooking instructions

* Step 1

Chop the onion and garlic, add olive oil to the frying pan or wok and gently fry them.

* Step 2

Whilst the onion is softening prepare the chicken and chorizo.

* Step 3

When the onion has softened add the chorizo stirring well for a few minutes. Then add the spices stir for a minute.

* Step 4

Then add the chicken making sure it’s coated with the spice mixture.

* Step 5

Add the white wine and simmer well for a few minutes until almost evaporated. Then add the rice stir for a few minutes ensuring the grains are all coated well. Pour in the stock. On a low heat let it gently simmer, regularly stirring.

* Step 6

You can add almost all of the stock but keep some back for later on to help prevent it from sticking.

* Step 7

Whilst simmering chop the tomatoes then add to the pan.

* Step 8

Chop the peppers.

* Step 9

Throw in the pan. Add salt and pepper

* Step 10

Keep stirring and stirring to prevent it from sticking. Then add the diced chilli (optional)

* Step 11

Stirring the pan regularly, in between chop the parsley, leave for later. You may need to add more stock, water to the pan, taste the rice. If it has hard grains inside and is nearly dry add more liquid.

* Step 12

Once the rice is soft all the way through and there is no hard grains inside. Throw in the prawns and peas. Leave for 4 - 5 minutes so they cook through.