Chicken & Chorizo Paella

Chicken & Chorizo Paella

 

2 cloves of garlic

1 onion

1 carrot

Handful of green string beans

Handful of cherry tomatoes

70 g chorizo

2 chicken breasts

olive oil

1 teaspoon sweet smoked paprika

1 tablespoon tomato purée

1 cube chicken stock

300 g paella rice

100 g frozen peas

200 g frozen peeled cooked prawns

1 lemon

 

Peel and finely slice the garlic, peel and roughly chop the onion, green beans and carrot. Roughly chop the chorizo and chicken. Put a lug of oil into a large lidded shallow casserole or paella pan on a medium heat, add the garlic, onion, green beans  carrot, chorizo, chicken and paprika, and fry for around 5 minutes, stirring regularly. 

Stir through the tomato purée and crumble in the stock cube, then add the rice and stir for a couple of minutes so it starts to suck up all that lovely flavour. Pour in 750ml of boiling water and add a pinch of salt and pepper. Pop the lid on and bring to the boil, then reduce to a simmer for 15 minutes, stirring regularly from the outside in and from the inside out, and adding a splash of water if needed. Stir in the peas, tomatoes and prawns, replace the lid, and cook for a further 5 minutes, or until hot through. Season to perfection, and serve with lemon wedges on the side for squeezing over.