If you can get some devine seafood and have the time to potter and make the sauce etc, then seafood paella is to die for (and is not as hard as you might think) but on a weeknight when the troops need fed- this is a great option. This paella is full of flavour, makes the kitchen smell AMAZING and all in half an hour (which includes 20 minutes to enjoy your wine while it simmers away).
- 1 ½ Tblsp olive oil
- 1 x 200g chicken breast fillet, trimmed and chopped
- 200g green (raw) prawns (shrimp), tails intact
- 2 Chorizo sliced
- 1 small brown onion, chopped
- 2 cloves garlic, crushed
- ½ tsp chilli flakes
- ½ tsp moked paprika
- ¾ c (150g) medium-grain rice
- 1 x 400g can diced tomatoes
- 1 ¼ c (310ml) chicken stock
- flat-leaf parsley leaves and lemon wedges, to serve
Heat 1 Tblsp of the oil in a medium non-stick frying pan over high heat. Add the chicken, chorizo and prawns and cook for 4–5 minutes or until golden and cooked through. Set aside and keep warm. Add the remaining oil to the pan with the onion, garlic, chilli and paprika and cook for 2 minutes or until softened. Add the rice, tomato and stock, stir through and reduce heat to low. Cover. Cook for 20–25 minutes or until the rice is cooked and the liquid is absorbed. Stir through the chicken, chorizo and prawns and cook for a further 1 minute. Top with parsley and serve with lemon wedges. Serves 2.