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
- 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
- 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.