House recipe
🥘 Chicken and prawn paella
Chicken, vegetables and saffron rice cooked undisturbed in a wide pan, with prawns added at the end.
Allergens. Contains: Crustaceans. May contain, depending on the brands you buy: Celery, Gluten, Milk, Soy, Mustard.
This is based on the ingredient list only. Always check the labels of what you buy for “may contain” warnings.
Ingredients
- 300 g paella rice
- 400 g boneless chicken thighs, cut into chunks
- 200 g prawns, raw, peeled
- 4 tbsp olive oil
- 1 onion, finely chopped
- 3 cloves garlic, finely chopped
- 1 bell pepper, red, cut into strips
- 150 g green beans, cut into short lengths
- 2 tomatoes, grated, skins discarded
- 1 tsp paprika
- 1 pinch saffron, soaked in 2 tbsp hot water
- 1 litre chicken stock, hot
- 1 lemon, cut into wedges
- 1 small handful flat-leaf parsley, chopped
- Salt, to taste
Method
- Heat the oil in a paella pan or your widest frying pan. Season the chicken and brown it well on all sides.
- Add the onion, garlic, pepper and green beans and cook for 5 minutes until softened.
- Stir in the grated tomato and paprika and cook until jammy, about 3 minutes.
- Scatter in the rice and stir once to coat, then pour in the hot stock and saffron water. Season and spread the rice evenly.
- Simmer without stirring for 15 minutes.
- Press the prawns into the top and cook for 5 more minutes until the liquid is absorbed and the prawns are pink. Turn up the heat for the last minute to toast the bottom.
- Take off the heat, cover with a clean tea towel for 5 minutes, then serve with parsley and lemon wedges.