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- One cup Spanish rice
- One Spanish red onion chopped
- One cup chopped tomatoes
- 2 cups of chicken stock
- One teaspoon smoked paprika
- 1/3 cup olive oil
- 2 boneless chicken thighs cut into bit size pieces optional
- one cup rough chopped chorizo
- Dozen raw medium cleaned prawns
- ½ cup fresh peas
- Pinch of saffron
- 2 garlic cloves chopped
If you don’t have a Paella pan a regular frying pan will do just is a large one as you want the rice to spread out.
Now start with hot pan and the olive oil, when the oil is hot add the onion, garlic and some kosher salt and cook for a few min until soft, now add the chorizo and chicken (or any other protein) and a pinch of saffron and stir around.
Now add the smoked paprika and mix followed by the tomatoes. Cook this for a few min to get the rawness out of the tomatoes and get it a little caramelized . Now the rice and stir around letting it get a little toasted and starts sucking up some of that great flavored oil .
Now add the chicken stock and bring to a hard boil, Lower the heat to low and add whatever shellfish you have as they won’t take long to cook. I added some fresh peas to mine but you can add whatever veg you like of leave it out altogether let cook until you see the rice becoming the dish, give it a taste and turn the shrimp after ten min. Cover with foil and don't touch for about 30 min. The bottom of the rice should get nice and crunchy and the rest fluffy and full of intense flavor.
This dish is great room temp and really nice to reheat late at night after much wine..