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Paella
Paella
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Prep Time:
15 minutes
Cook Time:
35 minutes
Total Time:
50 minutes
Serve up stunning and tasty paella to wow guests.
Ingredients:
  • 1.25L (5 cups) chicken style liquid stock
  • 1/2 tsp saffron threads
  • 2 chorizo sausages, thickly sliced diagonally
  • 2 (about 200g) chicken thigh fillets, cut into 3cm pieces
  • 8 green tiger prawns, peeled leaving heads and tails intact, deveined
  • 1 brown onion, halved, finely chopped
  • 1 red capsicum, halved, deseeded, finely chopped
  • 1 green capsicum, halved, deseeded, finely chopped
  • 440g (2 cups) medium-grain rice
  • 1 ripe tomato, finely chopped
  • 5.00 gm smoked paprika
  • 150g (1 cup) frozen peas
Instructions:
  • In a medium saucepan, bring the stock and saffron to a boil over high heat. Once boiling, cover and simmer on low heat.
  • Heat a large frying pan over medium heat. Cook chorizo until golden brown, then transfer to a heatproof bowl. Cook chicken until golden brown, then transfer to a bowl. Cook prawns until they curl and change color, then transfer to a bowl. Cover with foil to keep warm.
  • Turn up the heat to medium-high and toss in the onion, red and green capsicum. Sauté for 5 minutes until the onion softens. Introduce the rice, tomato, and paprika and stir for 1 minute until mixed well. Lower the heat to medium-low. Pour in one-third of the stock and stir gently until combined. Mix in the chorizo and chicken, simmer for 5 minutes until most of the liquid is absorbed. Pour in half of the remaining stock and simmer for 5 minutes until almost absorbed. Pour in the remaining stock and cook for 5-10 minutes until all the liquid is absorbed. Top with peas and add the prawns. Remove from heat, cover with 2 clean tea towels, and let it sit for 10 minutes to form a crust.
  • Serve the paella onto individual plates and enjoy right away.

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