Paella Ala Juls
Over a year ago
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Ingredients
- 1 red onion
- 1 pack king prawns (raw if poss)
- 6-10 chicken thighs (skin off)
- big handful chopped chorizo
- 1 red pepper
- 1 pack green beans
- 4 big tomatoes
- 1 mug peas
- 380g paella or risotto rice
- 1 lemon
- 1 tspn thyme
- ½ tspn chilli flakes
- 3 cloves garlic
- 2 chicken stock cubes (to make 1 litre)
- ½ litre dry white wine
- 2 tspn paprika
- 2 tspn fresh parsley
Accompaniment
SponsoredMcWilliams Hanwood Estate Riesling
Produced in the South Eastern Australia appellation, two-thirds of the wine is sourced in the Riverina region of New South Wales, a quarter from Clare Valley, a small portion from the Eden Valley, and the remainder from Barossa, Coonawarra and the Yarra Valley in Victoria. The grapes for this wine are harvested at night, and then fermented under cool conditions, without any use of oak at all. A refreshing white with citrus and zippy mineral notes.Buy this wine if you like: Expressive white wines with distinctive character and luscious fruit. Great for drinking with food.
Description
perfect of a summers afternoon over a bottle of chilled white wine
Method
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1
1. Fry up the chicken in some olive oil. Give it a good 15 – 20 mins or it won’t cook through.
2. Take out the chicken and fry the chorizo for a couple of mins. Remove and set aside with the chicken.
3. Fry the onion, garlic and pepper until soft.
4. Add the thyme, paprika, chilli flakes and rice and stir and cook for 2 mins.
5. Add ¾ of the stock. Add the wine, tomatoes, chicken and chorizo and simmer for 10 mins.
6. Add the beans and peas and cook for a further 10 mins, adding the rest of the stock if needed.
7. 2 mins before the end add the prawns and parsley and some fresh lemon juice.
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