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Saffron chicken, prawn & chorizo paella
Saffron chicken, prawn & chorizo paella
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Prep Time:
20 minutes
Cook Time:
45 minutes
Total Time:
65 minutes
Spanish-inspired one-pot dish with prawns, chicken, and spicy sausage atop flavorful yellow rice.
Ingredients:
  • 1 chorizo sausage, thinly sliced diagonally
  • 5 chicken thigh fillets, cut in half crossways
  • 10 green tiger prawns, peeled leaving heads and tails intact, deveined
  • 1 brown onion, coarsely chopped
  • 440g (2 cups) arborio rice
  • 5.00 gm smoked paprika
  • 1/2 tsp saffron strands
  • 1.25L (5 cups) chicken style liquid stock
  • 1 small ripe tomato, coarsely chopped
  • 40.00 ml chopped fresh continental parsley (optional)
Instructions:
  • - Preheat a large frying pan or paella pan over medium-high heat. Sear the chorizo for 1 minute on each side, then move to a heatproof bowl. Cook the chicken until golden brown, about 3-4 minutes per side, then transfer to the bowl with the onion. Cook the prawns for about 2 minutes until they change color, then move to a separate bowl.
  • Sauté the onion in the pan for 5 minutes until soft. Mix in the rice, paprika, and saffron and cook for 1 more minute. Pour in 500ml (2 cups) of stock and bring to a boil. Place the chorizo and chicken on top of the rice mixture.
  • Lower the heat and let it simmer undisturbed for 20 minutes until the liquid is nearly absorbed. Stir in the prawns, tomatoes, and remaining stock, and cook for an additional 5 minutes until the liquid is fully absorbed.
  • Garnish with parsley for added freshness and serve.

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