I’ve tried to make this recipe as authentic as I can, but it would be nice
if I could send you all to sunny Spain to try it too.
To serve 4 people
You will need:
-
6 large skinless boneless chicken thighs cut into fairly large bite-sized
pieces. - 1 large Spanish onion.
- 1 red pepper.
- 5 oz, 125 g, chorizo sausage
- 2 large garlic cloves.
- 1 tsp ground paprika.
- a little salt to season.
- 2 tbsps of olive oil for frying.
- 6 oz, 175 g, vine-ripened tomatoes.
- 8 oz, 225 g, paella, or risotto rice.
- 1 and a quarter pints, or 750 ml, of boiling water.
- 4 oz, 125 g, frozen prawns, thawed.
- 2 oz, 50 g, frozen petit poi’s, thawed.
To cook this you will need a large, deep, non-stick frying pan with a tightly
fitting lid.
- Remove the stalk and seeds from the pepper and break into small pieces.
- Peel and coarsely chop the onion.
- Peel and finely chop the garlic,.
- Chop the tomatoes into small pieces.
- Skin the sausage and cut it into rings.
- Put the chicken onto a large plate and season with a little salt.
-
Fry the chicken in the olive oil for several minutes, turning regularly to
lightly brown all sides. -
Remove the chicken from the pan and add the onions, pepper and sausage and
fry, turning frequently for about 5 minutes until softened. - Add the garlic and paprika and cook for about one minute, still stirring.
-
Now put the chicken back into the pan, along with the tomatoes, rice and
1 and a quarter pints, or 750 ml of boiling water. Cover with a lid and bring to simmering point. -
Cook for 30 minutes, stirring regularly, until most of the liquid has been absorbed and the rice
is tender when tested with a fork. -
Now, stir in the prawns and peas, cover, bring back to simmer again and cook
for another 10 minutes, stirring occasionally to prevent it from sticking until
everything is cooked. - Serve immediately.
Garnish with lemon wedges so that you can squeeze over the juice.