Chicken, Prawn, & Chorizo Paella Recipe
Ingredients
- 400g boneless and skinless chicken thighs, chopped
- 1 Tbsp paprika
- 3/4 Tbsp smoked paprika
- 2 garlic cloves, crushed
- 1/2 red onion, chopped
- 1 tsp chilli flakes
- Pinch of saffron
- 200g Spanish chorizo, thinly sliced
- 2 cups Arborio rice (or Spanish paella rice if you can find it)
- 4 1/2 cups chicken stock
- 200g prawns, deveined
- Juice of 1 lemon
Instructions
- Marinate the chicken with paprika, smoked paprika, salt, pepper, and olive oil.
- In a large paella pan or frypan, heat some olive oil. Cook the garlic, onion, and chilli flakes.
- Add the chicken and cook for 7 mins, then add the chorizo. Once the chorizo has been browned, add the rice and toss it well to coat it in the flavours.
- Add the chicken stock and saffron. Chop the heads from the prawns and add them to the stock. Reserve the prawn bodies for later. Bring to a boil and then reduce to a simmer. Put the lid on the pan and leave it to cook for 20-25 mins. Stir the rice and add the lemon juice. Season to taste with salt and pepper.
- Add the prawn bodies and cook for a further 8 mins, or until they have turned pink.
- Serve with extra wedges of lemon.
I made this recipe with some modifications, such as using a different type of cheese, and it still turned out great.