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Paprika chicken and prawn paella
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Prep Time:
10 minutes
Cook Time:
30 minutes
Total Time:
40 minutes
Whip up a delicious paella in under an hour for a quick and satisfying dinner.
Ingredients:
  • 500g chicken thigh fillets, roughly chopped
  • 1 red onion, finely chopped
  • 2 long red chillies, 1 seeded and finely chopped, 1 thinly sliced, to serve
  • 2 cloves garlic, crushed
  • 10.00 gm sweet paprika
  • 300g (1 1/2 cups) white long-grain rice
  • 375ml (1 1/2 cups) chicken style liquid stock
  • 12 green prawns, peeled with tails intact, cleaned (see note)
  • 120g (1 cup) frozen peas
  • Lemon cheeks, to serve
Instructions:
  • Heat oil in a paella pan or large frying pan over high heat until sizzling. Cook half of the chicken, stirring occasionally, for 3 minutes or until golden brown. Transfer to a bowl and repeat with the remaining chicken.
  • Add the chicken back to the pan along with onion, chopped chili, garlic, and paprika. Stir and cook for 2 minutes until the onion softens. Toss in the rice and mix well. Pour in the chicken stock, bring to a boil, then lower the heat, cover with foil, and simmer for 15 minutes until the rice is tender and the liquid is absorbed.
  • Sprinkle peas over paella, place prawns on top, and season with salt and freshly ground black pepper. Cover and cook for 5 minutes until prawns and peas are just cooked. Let it rest off heat for 5 minutes. Serve with chili slices and lemon cheeks.

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