Chicken Paella

Chicken Paella

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

Key Products
Flat Leaf Parsley

Product Information

£ 1.70/unit,3g
Paprika

Product Information

£ 1.70/unit,34g
Dried Thyme

Product Information

£ 1.70/unit,11g
Schwartz product packaging

Product Information

£ 2.00/unit,29g
Schwartz product packaging

Product Information

£ 5.85/unit,0.4g

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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