Smoky Chicken and Prawn Paella

cook 30 mins
  • 2 tablespoons olive oil
  • 2 skinless chicken breasts, about 150 g (5 oz) each, thinly sliced
  • 1 large Spanish onion, thinly sliced
  • 100 g (3 1/2 oz) chorizo, chopped
  • 1 red pepper, chopped
  • 1 green pepper, chopped
  • 2 teaspoons smoked paprika
  • few saffron threads
  • 250 g (8 oz) Arborio risotto rice
  • 900 ml (1 1/2 pints) hot chicken stock
  • 4 tomatoes, roughly chopped
  • 125 g (4 oz) green beans, trimmed
  • 100 g (3 1/2 oz) frozen peas
  • 200 g (7 oz) large cooked peeled prawns
  • salt and pepper
  • Heat the oil in a large, heavy-based frying pan and cook the chicken and onion over a medium-high heat, stirring frequently, for 5 minutes until the chicken is well browned and the onion is softened. Add the chorizo and peppers and cook, stirring frequently, for 3 minutes.
  • Add the paprika and saffron to the pan and stir well, then add the rice and toss well to coat the grains in the spices. Season with a little salt and pepper. Add the stock and tomatoes and bring to the boil. Reduce the heat, cover and simmer, stirring occasionally and adding more water or stock if necessary, for 10 minutes until the rice is tender.
  • Stir in the beans, peas and prawns and cook for a further 5 minutes. Serve immediately.
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