Sunday, 29 July 2012

Paella Recipe

Paella is one of my favourite meals...

It is essentially rice, meat/fish and stock (make sure the stock is gluten free). You can use whatever you like really but my favourite combination is chorizo, prawns and chicken. If you have any leftover roast chicken, its a great way to use it up.

You could even make it vegetarian with big chunks of veg but for me there is nothing better than big juicy prawns combined with deliciously garlicky chorizo.

Paella is easy to make too as you just cook everything in one big pan (I have a paella pan but a large non-stick frying pan or wok would do) and then people can help themselves.

(Serves 3 - 4)

350g paella rice
2 small red onions, finely chopped
2 veg pints of stock (I make half a pint extra just in case I need a bit more)
225g chorizo, sliced into chunks
240g cooked chicken
250g cooked & frozen king prawns
2 handfuls spinach
1 tsp chilli powder
1 tbsp paprika
Pinch of saffron
2 roasted red peppers, sliced
1 tbsp oil
2 lemons cut into wedges
1 tbsp chopped fresh parsley
Salt & pepper

Heat the oil & gently fry the onion in a large frying pan. Once softened add the chorizo and fry until the oil turns orange (I add the chorizo here for maximum flavour). 

Add the rice and stir so it's coated in the oil. Add the stock, saffron, paprika, chilli powder and seasoning then bring to the boil. 

Simmer for about 20 minutes or until the stock is nearly absorbed. You only need to stir it once or twice. It doesn't matter if the bottom gets slightly burnt, this just adds to the flavour.

Next add the spinach, peppers, prawns and chicken and cook for a few minutes longer until heated through, stirring everything together.
Stir in the wedges of lemon and serve sprinklings of fresh chopped parsley.


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