Chicken and chorizo paella

Submitted - Ben
Views - 200
Serves - 4

Ingredients

2 cloves of garlic
1 onion
1 carrot
15 g fresh flat-leaf parsley
70 g chorizo
2 skinless, boneless higher-welfare chicken thighs
olive oil
1 teaspoon sweet smoked paprika
1 red pepper
1 tablespoon tomato purée
1 cube chicken stock
300 g paella rice
100 g frozen peas
200 g frozen peeled cooked prawns
1 lemon

Method

Peel and finely slice the garlic, peel and roughly chop the onion and carrot. Finely chop the parsley stalks, then roughly chop the chorizo and chicken thighs. Put a lug of oil into a large lidded shallow casserole or paella pan on a medium heat, add the garlic, onion, carrot, parsley stalks, chorizo, chicken and paprika, and fry for around 5 minutes, stirring regularly. Deseed and chop the pepper, then add to the pan for a further 5 minutes.

Stir through the tomato purée and crumble in the stock cube, then add the rice and stir for a couple of minutes so it starts to suck up all that lovely flavour. Pour in 750ml of boiling water and add a pinch of salt and pepper. Pop the lid on and bring to the boil, then reduce to a simmer for 15 minutes, stirring regularly from the outside in and from the inside out, and adding a splash of water if needed. Stir in the peas and prawns, replace the lid, and cook for a further 5 minutes, or until hot through. Season to perfection, then chop the parsley leaves, scatter them over the paella, and serve with lemon wedges on the side for squeezing over.

Source

http://www.jamieoliver.com/recipes/rice-recipes/chicken-chorizo-paella/#5iIHSpZgrJbWivhb.97