Monday, 30 April 2012


If you love a good risotto to warm up your tastebuds then this spanish paella is definitely worth a try! One pot, stacks of spanish flavour. Serves 6.

1.5 litres chicken stock
2 cups aborio rice
2 onions
3 cloves garlic
2 small red chillis
2 tablespoons tomato paste
6 ripe tomatoes, diced
1 cup dry white wine
3 chorizos, sliced
15 raw green prawns
4 chicken tenderloins, chopped into bite size pieces
pinch of saffron threads (expensive but really makes a difference!)
bunch of roughly chopped parsley
squeeze of lemon juice
lemon wedges to serve

heat stock in a saucepan over a low heat . add the chorizo into a hot paella pan or cast iron pot and cook until crispy . remove chorizo from pot but leave oil (this has amazing flavour). add onion, garlic, chilli and chicken and cook until brown . add chorizo back into pot and stir in tomatoes, white wine, tomato paste and saffron . cook for 3 minutes . add 1 cup of stock and reduce and repeat as per a risotto . stir continuously . once all stock has been added and rice is cooked through, the consistency should be more soupy than a risotto . add more stock if necessary . turn off heat . stir in prawns, parsley and a good squeeze of lemon juice . let sit for 2 minutes or until prawns are cooked through . serve with lemon wedges .

Will have to make this again with a big jug of sangria!

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