I don’t claim this to be an authentic paella recipe, it tends to evolve depending what’s in my fridge and store cupboard! This is lovely washed down with some cold white wine (you need to use the rest of the bottle up right!), put the pan on the table and let everyone help themselves.
- Good Quality Chorizo
- 2 x Chicken Breasts
- Raw King Prawns
- Red Pepper
- Spring Onion
- 6 ripe tomatoes
- Saffron
- Chicken stock (I use knorr stock pots)
- Glass of white wine
- Juice and zest of lemon
- Risotto or Paella Rice – I use about 50g per person
- Garlic infused olive oil
- Salt and Pepper
Begin by slicing the chorizo and add to a large frying pan, heat on medium until the chorizo releases its oil. Remove the chorizo with a slotted spoon and put to one side in a bowl. Add a small glug of garlic olive oil to the chorizo oil (you don’t want loads as the chorizo is already quite oily – just enough to impart the garlic flavour) then finely slice the chicken breasts and add to the pan, along with the finely sliced pepper – fry on a medium heat until the pepper is softened and the chicken is golden, next add the chopped green stems of the spring onion. and fry until softened. Add the lemon zest to the pan
Boil your kettle and make up 1 and half litres of chicken stock. Next add your raw king prawns to the pan, pinch of saffron, lemon juice and your chopped tomatoes. Then add your rice and stir through – wait until the rice turns transparent then add a glass of white wine, wait until this is absorbed by the rice and then add your chicken stock – enough to cover everything – bring to the boil and then turn down to a simmer. Keep an eye on the pan to ensure the rice doesn’t stick and you may need to add more stock. The rice should take about 30 minute to cook and absorb the liquid. You don’t want the rice to go too soggy or dry. When soft and cooked through taste for seasoning and add more salt and pepper or lemon juice if needed. Mine went slightly over but still tasted lovely.
palmernoms 