PAELLA with chicken, prawns and chorizos

ImageLovely and easy Paella

100 ml olive oil

4 chicken thigh fillets (free range, skin removed)

1/2 kg green prawns (more if you like prawns)

1 tsp smoked paprika

1 tsp sweet paprika

1/2 tsp chilli powder

100 ml sherry

250 g chorizo sausages, sliced

3 green chillis, seeded and chopped

2 red onions, chopped

salt and pepper

2 red capsicums, roasted in 200 C for 25 min, then peeled and chopped

350 g Arborio rice

1.5 l chicken stock

1/2 cup frozen peas

handful coriander leaves

handful mint leaves

2 limes, in wedges


1. Fry the chicken for about 4 min in 50 ml of the olive oil before adding prawns, half the paprika (smoked and sweet) and chilli, then stir fry for 1 min. Add sherry, stir well and transfer mixture to a bowl for later.

2. Heat remaining olive oil (medium heat), cook chorizos for 2 min, add the green chilli, garlic, onion and cook for 6 min. Stir in the remaining paprika and chilli powder and season with salt and pepper. 

3. Add the roasted capsicum and rice and stir for 4 min, then add the stock and stir well.

4. Simmer over low heat until the rice is soft, then return the chicken/prawn mixture, the frozen peas and maybe a little extra stock if needed.

5. Cover and cook over low heat for about 1 min, then rest (covered) for 5 min.

6. Serve with coriander, lime wedges and mint leaves.



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