Wednesday, 19 March 2014


The sun is out and I'm wanting food to match.  Paella is a summer food to me, full of vibrant colours with it's golden saffron tinged rice spiked with red and orange peppers, green peas, pink prawns and flaming chorizo.  It's not just packed with colour, there's no skimping on flavour either.

With this easy version. you don't have to spend time travelling to Spain and you don't have to spend too much time in the kitchen either.

1 tbsp Oil
1 Onion chopped
1/2 Red Pepper chopped
1/2 Orange Pepper chopped
100g Chorizo cubed
200g Chicken Thighs diced
300g Paella Rice
Pinch of Saffron
1 Ltr Chicken Stock
200g Frozen Peas
150g Prawns
1 Lemon in wedges

Firstly add the saffron to the stock and leave to infuse.  Heat the oil in a Paella pan or large frying pan.  Add the chopped onion and pepper and cook till soft.

Now add the choriza and cook till the red oil starts to release from the sausage then add the chicken peices,  Cook till the chicken becomes brown.

Next add the rice and stir to coat in oil.  Cook for a further minute then start adding the stock slowly.  Add enough stock to cover the rice and keep stirring.  Once the liquid has been absorbed add more stock. stiring all the while. Continue doing this till the rice has cooked.

When the rice is ready add the peas and prawns and cook for a further 5 minutes till they are cooked through and hot.

Serve with the lemon wedges for your guests to squeeze over and add even more zingy freshness. 


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