Chicken and Prawn Paella

Ingredients

• 2 tbsp olive oil
• 4 boneless chicken thighs, cut into chunks
• 100g chorizo, sliced
• 1 onion, finely chopped
• 3 garlic cloves, minced
• 1 red pepper, sliced
• 300g paella or short-grain rice
• 1/2 tsp smoked paprika
• A pinch of saffron threads (or 1/2 tsp turmeric)
• 800ml chicken stock, hot
• 200g raw prawns, peeled
• 100g frozen peas
• 1 lemon, cut into wedges
• Salt and pepper, to taste

Method

1. Heat the olive oil in a wide, shallow pan or paella pan over medium-high heat. Season the chicken and brown it for 4-5 minutes, then remove and set aside.
2. Add the chorizo to the same pan and fry for 2 minutes until it releases its oil. Add the onion and cook for 5 minutes until soft.
3. Stir in the garlic and red pepper, and cook for another 2 minutes.
4. Add the rice, smoked paprika, and saffron. Stir to coat the rice in the oil for about a minute.
5. Return the chicken to the pan, pour in the hot stock, and season. Bring to a simmer, then don't stir again — let the rice cook undisturbed for 15-18 minutes.
6. Nestle the prawns and peas into the rice for the last 5 minutes of cooking, until the prawns are pink and the stock has been absorbed.
7. Turn the heat up for the last minute to crisp the bottom layer of rice (the socarrat), then remove from the heat.
8. Rest for 5 minutes, then serve straight from the pan with lemon wedges.

Estimated per serving.