About the Recipe
Ingredients:
2 teaspoons olive oil
250g skinless chicken breasts, thinly sliced
1 red onion, sliced
75g chorizo, thinly sliced
1 teaspoon sweet paprika
2 cloves garlic, crushed
3/4 cup paella rice, e.g. calasparra
pinch saffron strands, soaked in 2 tablespoons boiling water
1 chicken stock cube, dissolved in 1½ cups boiling water
400g can tomatoes
1-2 roasted red capsicum/ peppers from a jar, sliced
4 cups small broccoli florets
1½ cups frozen peas
250g raw shelled prawns
fresh flatleaf parsley, chopped, and lemon wedges, to garnish
Preparation
Step 1
Heat half the oil in a large non-stick paella pan or frying pan (that has a lid) over medium heat.
Step 2
Add the chicken and cook, stirring, for 3–4 min until golden, then transfer to a plate.
Step 3
Return the pan to medium heat and add the remaining oil. When the oil is hot, add the onion and chorizo and cook, stirring, for 5 min. Add the paprika and garlic and cook, stirring, for 1 min or until fragrant. Stir in the rice to coat in the oil.
Step 4
Add the saffron in its soaking liquid to the pan with the chicken stock, tomatoes and reserved chicken and stir to combine.
Step 5
Bring to the boil, then reduce the heat to low, cover the pan with a lid and simmer for 20–25 min until the rice is almost tender, adding a little more water if it becomes too dry.
Step 6
Remove the lid, then top the rice mixture with the roasted pepper, broccoli, peas and prawns.
Step 7
Cover again and cook for 5–6 min until the vegetables are just tender and the prawns are pink and cooked through. Serve garnished with parsley and lemon wedges.