Paella
Ingredients
• 2 cloves of garlic
• 1 onion
• 1 carrot
• 15 g fresh flat-leaf parsley
• 70 g chorizo
• 2 skinless, boneless higher-welfare chicken thighs
• olive oil
• 1 tsp sweet smoked paprika (I also used some chili powder)
• 1 red pepper
• 1 tbsp tomato purée
• 1 cube chicken stock
• 300 g paella rice (I used plain basmati)
• 100 g frozen peas
• 200 g frozen peeled cooked prawns
• 1 lemon
My own touch - used some saffron water for that additional color.
Method
- Peel and finely slice the garlic, peel and roughly chop the onion and carrot.
- Finely chop the parsley stalks, then roughly chop the chorizo and chicken thighs.
- Put a lug of oil into a large lidded shallow casserole or paella pan on a medium heat, add the garlic, onion, carrot, parsley stalks, chorizo, chicken and paprika, and fry for around 5 minutes, stirring regularly.
- Deseed and chop the pepper, then add to the pan for a further 5 minutes.
- Stir through the tomato purée and crumble in the stock cube, then add the rice and stir for a couple of minutes so it starts to suck up all that lovely flavour.
- Pour in 750ml of boiling water and add a pinch of salt and pepper.
- Pop the lid on and bring to the boil, then reduce to a simmer for 15 minutes, stirring regularly from the outside in and from the inside out, and adding a splash of water if needed.
- Stir in the peas and prawns, replace the lid, and cook for a further 5 minutes, or until hot through.
- Season to perfection, then chop the parsley leaves, scatter them over the paella, and serve with lemon wedges on the side for squeezing over.
