Chorizo, Chicken & Prawn Paella
< 1 Hour
Serves 4
Chorizo, Chicken & Prawn Paella
Ingredients
Method
Heat the oven to 180C (160C in a fan oven).
Heat the oil in an oven proof pan and fry the onions and garlic until translucent. Add the chicken and fry for 1-2 minutes until golden brown. Add the chorizo and peppers and fry together, stirring, for 2-3 minutes. Stir in the rice, fry briefly and deglaze by adding the wine. Season with salt and ground black pepper and pour over a little stock.
Infuse the saffron threads in 2 tablespoon hot stock for around 5 minutes, and then pour over the rice together with the remaining stock and cook for approx. 10 minutes.
Stir in the peas, tomatoes and parsley and cook on the hot plate for a further 5 minutes, shaking the pan from time to time.
Adding more stock if necessary, transfer to the oven and cook for another 15 minutes until the liquid has been absorbed. Lay the prawns on top of the paella for the last 5 minutes.
Remove from the oven, check the seasoning and serve.
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Chorizo, Chicken & Prawn Paella
< 1 Hour
Serves 4
N/A
Ingredients
Method
Heat the oven to 180C (160C in a fan oven).
Heat the oil in an oven proof pan and fry the onions and garlic until translucent. Add the chicken and fry for 1-2 minutes until golden brown. Add the chorizo and peppers and fry together, stirring, for 2-3 minutes. Stir in the rice, fry briefly and deglaze by adding the wine. Season with salt and ground black pepper and pour over a little stock.
Infuse the saffron threads in 2 tablespoon hot stock for around 5 minutes, and then pour over the rice together with the remaining stock and cook for approx. 10 minutes.
Stir in the peas, tomatoes and parsley and cook on the hot plate for a further 5 minutes, shaking the pan from time to time.
Adding more stock if necessary, transfer to the oven and cook for another 15 minutes until the liquid has been absorbed. Lay the prawns on top of the paella for the last 5 minutes.
Remove from the oven, check the seasoning and serve.