Paella

Paella

Original recipe by Jamie Oliver (http://www.jamieoliver.com/recipes/rice-recipes/chicken-chorizo-paella/#0IM83mDHEwv5RCBP.97)

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

1. Peel and finely slice the garlic, peel and roughly chop the onion and carrot.
2. Finely chop the parsley stalks, then roughly chop the chorizo and chicken thighs.
3. 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.
4. Deseed and chop the pepper, then add to the pan for a further 5 minutes.
5. 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.
6. Pour in 750ml of boiling water and add a pinch of salt and pepper.
7. 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.
8. Stir in the peas and prawns, replace the lid, and cook for a further 5 minutes, or until hot through.
9. Season to perfection, then chop the parsley leaves, scatter them over the paella, and serve with lemon wedges on the side for squeezing over.