Easy-to-cook Spanish dish
spanish paella
Serves 4
1 red pepper, deseeded and diced
1 onion, diced
1 large skinless, boneless British chicken breast, cut into 2cm pieces
1 teaspoon paprika
150g pack diced chorizo
2 garlic cloves, peeled and finely sliced
6 spring onions, roughly chopped
1 teaspoon turmeric
200g Spanish paella rice
650ml hot fish or vegetable stock
180g raw prawns (optional)
100g frozen British petit pois
4 small tomatoes, cut into wedges
method
1. Toss the chicken pieces in the paprika to coat.
2. In a deep pan over a medium heat, fry the onion and red pepper until softened. Add the chicken, chorizo and garlic and cook until the chorizo has coloured andthe chicken has begun to brown.
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Hide Ad3. Add the spring onions, turmeric, paella rice. Stir and cook for 2-3 minutes until the rice is opaque.
4. Add the stock. Stir gently then simmer slowly for 10 minutes until the rice is half-cooked. You don’t need to stir it.
5. Add the petit pois and tomatoes to the pan and cook for a further 5 minutes, then add the prawns and cook for a further 5 minutes or until the rice is tender and the chicken is cooked through with no pink colour
6. Season with freshly ground black pepper and serve.
Cooks Tip: Try adding mussels for the last 3-4 minutes- simply add scrubbed mussels
and cover with a tight lid allowing them to cook until the shells open.