Name: Saffron chicken and prawn paella with peas
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 1
Cuisine: spanish
Ingredients: 500ml chicken stock; 125ml white wine; 1 pinch saffron threads; 18.20 gm olive oil; 4 chicken thigh fillets, roughly diced; 500g green prawns, peeled leaving tails intact, deveined; 1 red onion, finely chopped; 1 red capsicum, seeded, finely chopped; 2 ripe tomatoes, finely chopped; 5.00 gm smoked paprika; 220g rice; 150g pea; Flat-leaf parsley leaves, to serve; Lemon wedges, to serve

Saffron chicken and prawn paella with peas

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Prep Time:
15 minutes

Cook Time:
35 minutes

Total Time:
50 minutes

Authentic Spanish paella brought to you by taste.com.au and SunRice.

Ingredients:

500ml chicken stock
125ml white wine
1 pinch saffron threads
18.20 gm olive oil
4 chicken thigh fillets, roughly diced
500g green prawns, peeled leaving tails intact, deveined
1 red onion, finely chopped
1 red capsicum, seeded, finely chopped
2 ripe tomatoes, finely chopped
5.00 gm smoked paprika
220g rice
150g pea
Flat-leaf parsley leaves, to serve
Lemon wedges, to serve

Instructions:

In a medium saucepan, gently mix together the chicken stock, wine, and saffron over low heat until simmering. Allow the flavors to infuse off the heat.
In a large paella pan or frying pan over high heat, heat the oil until shimmering. Cook the chicken for 3 minutes on each side until golden brown and fully cooked. Transfer to a plate. Cook the prawns for 2 minutes until they change color and curl; then transfer to a bowl.
Sauté onion and capsicum until soft, add tomato and paprika. Place chicken on top, sprinkle rice, and pour in the stock. Simmer covered for 15 minutes. Add beans and prawns, cook covered for 5 more minutes. Finish with parsley and serve with lemon wedges.

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