Although the Spanish can be protective about what actually constitutes an authentic paella, this simple and delicious recipe is enough to lock up your hunger. It’s the perfect addition for your lunchtime food pot.
2 tsp olive oil
400g of raw, diced chicken breast
100g sliced chorizo sausage
300g of cooked king prawns
1 large onion (sliced)
2 cloves of garlic (crushed)
1 can of chopped tomatoes
¼ tsp of paprika
400g Arborio (risotto) rice
600ml of chicken stock (you’ll need 1 stock cube for 600ml of hot water)
200g of red peppers
140g of fresh or frozen peas
2 tbsp of chopped fresh parsley
Preparation time: 20 minutes
Cooking time: 40 minutes
1. Heat half of the oil to a large non-stick pan or wok. Fry the chicken breast pieces for 5-10 minutes or until they start to brown in colour. Add the rest of the oil and fry the onions and onions and cook for a further 5-6 minutes.
2. Now add the garlic and cook for a further minute, stirring occasionally. Add the tomatoes, paprika and rice and stir the mix so it all combines.
3. Add the chicken stock and bring to the boil. Once boiling, reduce the heat (medium-low) and simmer for 15 minutes.
4. Stir in the peppers, prawns and peas cook for another 5-7 minutes (no need to cover). Cook until the rice is tender. Top off with the chopped parsley and serve.