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How to make Saffron chicken, prawn & chorizo paella

Yield = 10
Prep time: 0:20
Cook time: 0:45
Total time: 1:05

Ingredients

  • 1 chorizo sausage, thinly sliced diagonally
  • 5 chicken thigh fillets, cut in half crossways
  • 10 green tiger prawns, peeled leaving heads and tails intact, deveined
  • 1 brown onion, coarsely chopped
  • 440g (2 cups) arborio rice
  • 2 teaspoons smoked paprika
  • 1/2 teaspoon saffron strands
  • 1.25L (5 cups) Massel chicken style liquid stock
  • 1 small ripe tomato, coarsely chopped
  • 2 tablespoons chopped fresh continental parsley (optional)

Method

  • Step 1 Heat a large frying pan or paella pan over medium-high heat. Add the chorizo and cook for 1 minute each side. Transfer to a heatproof bowl. Add the chicken and cook for 3-4 minutes each side or until golden. Transfer to the bowl with the onion. Add the prawns and cook, turning occasionally, for 2 minutes or until the prawns just change colour. Transfer to a separate bowl.
  • Step 2 Add the onion to the pan and cook, stirring, for 5 minutes or until soft. Add the rice, paprika and saffron and cook, stirring, for 1 minute. Stir in 500ml (2 cups) of stock. Bring to the boil. Arrange the chorizo and chicken on top of the rice mixture.
  • Step 3 Reduce heat to low. Cook, without stirring, for 20 minutes or until liquid is almost absorbed. Add the prawns, tomato and remaining stock. Cook for 5 minutes or until liquid is absorbed.
  • Step 4 Sprinkle with parsley, if desired. Serve.