- 30min prep
- 1hr cook
- 6 Servings
1 tablespoon olive oil
6 chicken thigh fillets, halved
12 medium green king prawns, peeled leaving tails intact, deveined
2 chorizo sausages, coarsely chopped
1 brown onion, coarsely chopped
1 red capsicum, seeded, coarsely chopped
2 cups arborio rice
2 garlic cloves, crushed
2 teaspoons ground smoked paprika
½ teaspoon saffron threads
400g can diced tomatoes
1 litre chicken stock
1 cup water
Fresh continental parsley leaves, to serve
Heat the oil in a 24cm (base measurement) non-stick paella pan or large frying pan over medium heat.
Cook the chicken for 2-3 minutes each side or until golden. Transfer to a bowl.
Add the prawns and cook for 2-3 minutes or until they curl and change colour. Transfer to the bowl.
Increase heat to medium high. Add the chorizo to the pan and cook for 3-4 minutes or until golden.
Add the onion and capsicum, and cook, stirring, for 5 minutes or until soft. Stir in the rice, garlic, paprika and saffron. Cook for 1 minute or until aromatic. Add the tomato and stock and bring to the boil. Reduce heat to medium-low and simmer, without stirring, for 15 minutes.
Add the chicken to the rice mixture and cook for 10 minutes or until almost all the liquid is absorbed. Add the water and top with the prawns. Cook, covered, for 5 minutes or until the rice is tender and all liquid is absorbed. Top with parsley.