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Chicken Paella
Prep Time
30 Minutes
Cook Time
40 Minutes
Ingredients
19
Servings
6-8
A traditional Spanish one-pot dish combining rice, chicken and chorizo, flavoured with a delicious combination of Garlic, Saffron, Paprika, Thyme and Chillies, and finished off with a selection of mussels and prawns.
Ingredients
100 gram (4 ounce) frozen peas
1 tablespoons Flat Leaf Parsley
Lemon wedges to garnish
Schwartz Sea Salt and Freshly Ground Black Pepper to season
1 tablespoons olive oil
6 chicken thighs, skin on and de-boned
1 large onion, finely diced
2 teaspoon Garlic Cooking Paste
200 gram (7 ounce) chorizo, cut into slices
450 gram (1 pound) paella rice (calasparra)
1 tablespoons Paprika
1 teaspoon Dried Thyme
¼ teaspoon Chilli Flakes
150 millilitre (¼ pint) dry white wine
1.2 litres hot chicken stock
1 pinch Saffron Spice , Strands
1 red pepper, chopped
12 mussels cleaned and beards removed
250 gram (9 ounce) King prawns
COOKING 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.