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.
how to create it
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
- Heat the oil in a heavy based frying pan.
- Add the chicken and chorizo and fry fro 2-3 minutes until golden red in colour.
- Add the Mediterranean Paella paste and cook for a further 3 minutes.
- Add the paella rice to the pan, coating evenly.
- Pour in the hot water, stir and cover.
- Simmer for 20 minutes, stirring occasionally.
- Gently stir in the peas and tiger prawns and cook for a further 5 minutes until fully cooked.
- Serve with freshly chopped parsley and wedges of lemon.
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.