- 50 minutes
- Serves 4
Adapted from Chicken & chorizo paella, jamieoliver.com ↗
Ingredients
- 2 cloves of garlic
- 1 onion
- 1 carrot
- ½ a bunch of fresh flat-leaf parsley (15g)
- 70g quality chorizo
- 2 free-range chicken thighs, skin off, bone out
- olive oil
- 1 teaspoon sweet smoked paprika
- 1 red pepper
- 1 tablespoon tomato purée
- 1 organic chicken stock cube
- 300g paella rice
- 100g frozen peas
- 200g frozen peeled cooked prawns, from sustainable sources
- 1 lemon
- 750ml boiling water, sea salt and black pepper (used in the method)
Let's cook
- Peel and finely chop the garlic, onion and carrot, slice the chorizo, cut the chicken into chunks and finely chop the parsley stalks.
- Fry all of that with the paprika in a little oil in a large pan over a medium heat for about 5 minutes.
- Chop the red pepper, add it to the pan and cook for another 5 minutes or so.
- Stir in the tomato purée and crumble in the stock cube, then add the rice and keep stirring for a couple of minutes.
- Pour in the boiling water, season, bring to the boil with the lid on, then simmer for 15 minutes, stirring now and then and adding a splash more water if it looks dry.
- Stir in the peas and prawns, cover again and cook for about 5 minutes until everything is piping hot.
- Check the seasoning, scatter over the chopped parsley leaves and serve with lemon wedges.
Tags
In Autumn comfort, Feed the family.
Check every packet for allergens.