Chicken, Chorizo and Prawn Paella

Missing the sun, sea and sangria of the Med? Rustle up our Chicken, Chorizo and Prawn Paella, close your eyes and you can almost hear the waves lapping at the shore.

Serves - 4; Preparation - 10mins; Cooking Time - 40mins
Mediterranean Paella Paste

What you’ll need:

2 x tbsp Olive Oil

400g Chicken Breasts, cut into large chunks

125g Spanish Chorizo, skinned and sliced

1 x Jar Paella Paste

300g Paella Rice

800ml Hot Water

100g Peas

100g Raw Tiger Prawns

To Garnish – handful of roughly chopped flat leaf parsley and a lemon, cut into 8 wedges

How to create it:

  1. First off, heat your oil in a large frying pan.
  2. Next up, add your chicken and chorizo and fry for 2-3 mins until until golden red in colour. Add the Paella Paste and cook for a further 2-3 mins.
  3. Add the paella rice to the pan and mix until everything is evenly coated.
  4. Now simply pour in your water and cover the pan with a lid or foil. Let it simmer for about 20 mins, giving it the odd stir now and again to stop the rice sticking.
  5. Add your peas and gently stir everything before placing the prawns on top. Cover it with your lid or foil and leave for another 5-7 mins until the prawns are fully cooked.
  6. When you come to serve, top it all off with freshly chopped parsley and wedges of lemon. What a way to light up a day.
TRY

For a delicious meat-free option, swap the meat for peppers, grilled artichokes in oil, shelled broad beans and olives.

Adding an extra drizzle of olive oil and serving with whipped saffron mayonnaise as a side dip for an indulgent dish.