Chicken & Prawn Paella
Arborio rice simmered with chicken thigh, king prawns and chorizo, scented with smoked paprika and saffron. A one-pan Spanish classic for sharing.
Directions
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.