Paella with chicken and king prawns

Name: Paella with chicken and king prawns
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4
Cuisine: Spanish
Ingredients: 8 chicken thighs; Plain flour for dusting chicken; Salt and freshly ground black pepper; 3 bay leaves; 2 glugs of olive oil; 110g Chorizo; 6 slices pancetta; 1 onion. finely diced; 1 red onion. finely chopped; 4 cloves garlic. finely chopped or turn to a paste if you have a garlic card; 2 to3 large pinches saffron; 2 litres hot chicken stock; 1 tea spoon (heaped) smoked paprika; 500g paella rice; 1 small bunch flat-leaf parsley. stalks and leaves finely chopped separately; 2 handfuls frozen peas; 10 precooked jumbo tiger prawns; 1 lemon cut into wedges

Over a year ago 7,130 views

Prep: 15 mins

Cook: 45 mins

Serves: 4

Spanish Main Course 💚 Healthy 👨‍👩‍👧‍👦 Family Food ☀️ Summer

Ingredients

8 chicken thighs
Plain flour for dusting chicken
Salt and freshly ground black pepper
3 bay leaves
2 glugs of olive oil
110g Chorizo
6 slices pancetta
1 onion. finely diced
1 red onion. finely chopped
4 cloves garlic. finely chopped or turn to a paste if you have a garlic card
2 to3 large pinches saffron
2 litres hot chicken stock
1 tea spoon (heaped) smoked paprika
500g paella rice
1 small bunch flat-leaf parsley. stalks and leaves finely chopped separately
2 handfuls frozen peas
10 precooked jumbo tiger prawns
1 lemon cut into wedges

Accompaniment

Description

I made this version for the family without mussels and squid because not everyone likes seafood. It was eaten up in minutes!

Method

1
Preheat the oven to 190°C, 375°F, gas mark 5.

Remove the bones from the chicken and save them for the stock (this can be done in advance). Coat the chicken with the flour and a pinch of paprika and seasoning. Add the olive oil to a large, hot, shallow pan, and brown the chicken skin-side down, turning to brown all over. Transfer to a roasting tray and continue to cook in the preheated oven for 30 minutes.

Meanwhile
sprinkle the saffron into half the hot stock and leave on one side to infuse for a few minutes. Add the chorizo to the original pan, lay slices of pancetta over the top and cook until crispy. Mix in the onion and garlic, and cook until soft. Then add the smoked paprika, rice and infused stock, stirring occasionally. Once the
rice is cooked (about 20 minutes), stir in the rest of the stock. Throw in the parsley stalks, peas and prawns, and cook for a further 10 minutes. Then add the cooked chicken and sprinkle with chopped parsley leaves.
Serve with lemon wedges.

(Optional if you want to use just pre made stock go ahead)

Daz’s notes make chicken stock with 2 litres of water, 2-3 chicken stock cubes, bones and one whole thigh, 3 bay leaves, 5 cloves, 2 squashed garlic cloves and a few pepper corns reduce down to 1 and a half litres

Chef's Tips

1.
Dont use too much saffron i did the first time and it was all you could taste.
2.
try making your own stock with the bones i still use stock cubes as they save time.
3.
dont over cook the chorizo as it will go hard and chewy.
4.
Get yourself a garlic card it will turn garlic into a paste and gets the flavour straight into you dishes.