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Chicken Paella
Ingredients
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100 gram (4 ounce) frozen peas
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1 tablespoons Flat Leaf Parsley
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Lemon wedges to garnish
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Schwartz Sea Salt and Freshly Ground Black Pepper to season
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1 tablespoons olive oil
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6 chicken thighs, skin on and de-boned
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1 large onion, finely diced
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2 teaspoon Garlic Cooking Paste
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200 gram (7 ounce) chorizo, cut into slices
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450 gram (1 pound) paella rice (calasparra)
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1 tablespoons Paprika
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1 teaspoon Dried Thyme
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¼ teaspoon Chilli Flakes
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150 millilitre (¼ pint) dry white wine
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1.2 litres hot chicken stock
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1 pinch Saffron Spice , Strands
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1 red pepper, chopped
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12 mussels cleaned and beards removed
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250 gram (9 ounce) King prawns
Key Products
Instructions
- 1 Heat 1 tbs of the oil in a large pan and fry the chicken thighs skin side down for around 5 minutes until browned, flip them over and fry for a further 2-3 minutes on the underside to brown. Remove from the pan along with any excess fat and set aside.
- 2 Add the onion and Garlic and fry for 2 minutes until it begins to soften. Add the chorizo and fry for a further 2 minutes.
- 3 Add the rice along with the Paprika, Thyme and Crushed Chillies, cook constantly stirring until the rice begins to turn translucent.
- 4 Add the wine, allow to bubble and cook off for around 2 minutes then add the chicken stock, Saffron and red pepper, return the chicken thighs to the pan, reduce the heat and cook for 15-20 minutes on a low simmer until most of the water has been absorbed and the rice is al dente.
- 5 Stir in the mussels, prawns, peas and Parsley. Cover and cook for around 5 minutes or until all the water has been absorbed and the chicken and seafood are cooked through.
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