adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Chicken and prawn paella
Chicken and prawn paella
0 Likes
Prep Time:
25 minutes
Cook Time:
45 minutes
Total Time:
70 minutes
Authentic Spanish dish elevated with smoky chorizo.
Ingredients:
  • 2 chorizo, coarsely chopped
  • 18.20 gm olive oil
  • 4 chicken thigh fillets, excess fat trimmed, quartered
  • 12 medium green prawns, peeled, deveined
  • 1 red capsicum, finely chopped
  • 1/2 tsp saffron threads
  • 330g (1 1/2 cups) Medium Grain Rice
  • 250ml (1 cup) tomato passata
  • 1L (4 cups) chicken style liquid stock
  • Fresh continental parsley leaves, to serve
Instructions:
  • Preheat a large paella pan or heavy-based frying pan over medium-high heat. Cook chorizo, stirring occasionally, for 5 minutes until nicely browned. Remove and set aside on a plate.
  • Heat the oil in a skillet until shimmering. Sear the chicken for 2-3 minutes on each side until golden brown. Transfer to a plate. Sauté the prawns for 1 minute on each side until they turn pink. Transfer to the plate with the chicken.
  • Lower the heat to medium-low. Combine the capsicum, garlic, and saffron in the pot and stir for 5 minutes. Mix in the rice. Pour in the passata and 750ml (3 cups) of stock, bringing it to a boil. Place the chicken and chorizo on top of the rice, gently pressing down. Lower the heat to low, cover with foil, and simmer without stirring for 15 minutes until the rice is tender.
  • Pour in the remainder of the stock and simmer covered for 10 minutes until most of the liquid is absorbed. Introduce the prawns and let rest for 5 minutes before garnishing with parsley.

Similar Recipes