Saffron chicken, prawn & chorizo paella

Recipes / Meat

The flavours of Spain come alive in this fragrant one-pot dish of prawns, chicken and spicy sausage, served on a bed of yellow rice.

Recipe «Saffron chicken, prawn & chorizo paella» presented in category Recipes / Meat, to prepare this dish you will need no more 45 minutes. To make this dish at home by prescription from the author Gomer would need: 1 Primo Classic Chorizo, thinly sliced diagonally, 5 chicken thigh fillets, cut in half crossways, 10 green tiger prawns, peeled leaving heads and tails intact, deveined, 1 brown onion, coarsely chopped, 440g arborio rice , 2 tsp smoked paprika, 1/2 tsp saffron strands, 1.25L Massel chicken style liquid stock , 1 small ripe tomato, coarsely chopped, 2 tbsp chopped fresh continental parsley.

Ingredients:

  • 1 Primo Classic Chorizo, thinly sliced diagonally 
  • 5 chicken thigh fillets, cut in half crossways 
  • 10 green tiger prawns, peeled leaving heads and tails intact, deveined 
  • 1 brown onion, coarsely chopped 
  • 440g arborio rice 
  • 2 tsp smoked paprika 
  • 1/2 tsp saffron strands 
  • 1.25L Massel chicken style liquid stock 
  • 1 small ripe tomato, coarsely chopped 
  • 2 tbsp chopped fresh continental parsley 

Instructions

  1. Heat a large frying pan or paella pan over medium-high heat. Add the chorizo and cook for 1 minute each side. Transfer to a heatproof bowl. Add the chicken and cook for 3-4 minutes each side or until golden. Transfer to the bowl with the onion. Add the prawns and cook, turning occasionally, for 2 minutes or until the prawns just change colour. Transfer to a separate bowl.
  2. Add the onion to the pan and cook, stirring, for 5 minutes or until soft. Add the rice, paprika and saffron and cook, stirring, for 1 minute. Stir in 500ml (2 cups) of stock. Bring to the boil. Arrange the chorizo and chicken on top of the rice mixture.
  3. Reduce heat to low. Cook, without stirring, for 20 minutes or until liquid is almost absorbed. Add the prawns, tomato and remaining stock. Cook for 5 minutes or until liquid is absorbed.
  4. Sprinkle with parsley, if desired. Serve.