Bring a piece of Spain to your dinner table with one of the most popular and famous global dishes, the Paella.
- 1 chorizo sausage, thinly sliced diagonally
- 4 chicken thigh fillets, cut in half crossways
- 8 green tiger prawns, peeled leaving heads and tails intact, deveined
- 1 brown onion, coarsely chopped
- 440g (2 cups) arborio rice
- 2 tsp smoked paprika
- ½ tsp saffron strands
- 1.25L (5 cups) chicken stock
- Sea salt flakes
- Freshly ground pepper
- 1 cup frozen peas
- 1 small ripe tomato, coarsely chopped
- 2 tbspns chopped fresh continental parsley
- ½ cup olive oil
- 1 lemon, halved or quartered
Preheat the oven to 160ºC. Heat a large frying pan or paella pan over medium-high heat with some olive oil.
Add the chorizo and cook for 1 minute each side. Transfer to a heatproof bowl.
Add the chicken and cook for 3-4 minutes each side or until golden. Transfer to the bowl.
Add the prawns and cook, turning occasionally, for 2 minutes or until the prawns just change colour.
Transfer to the bowl. In the frypan add the olive oil, onion and cook, stirring, for 5 minutes or until soft. Add the rice.
Cook for another 5 minutes then add the paprika and saffron and cook, stirring, for 1 minute. Stir in 500ml (2 cups) of stock and bring to the boil and simmer while stirring for about 5 minutes.
Add the sea salt and pepper to taste. Remove from the heat and add the peas and tomato then arrange the chorizo, prawns and chicken on top of the rice mixture. Do not stir.
Place the pan into the oven for 20 minute to cook or until liquid is almost absorbed. Remove from the oven; test to see if the rice is tender.
Sprinkle with the rough cut parsley, a good grind of pepper and a few salt flakes. Serve to the table for guests to help themselves with a bowl of lemon halves to squeeze.
Best accompanied with a large jug of chilled sangria and good friends.