This dish is for my craziest of friends, Katie. I won’t go into details why she is crazy but the girl is truly bonkers (in a good way). Not only is she crazy but she is also a very lazy cook, so lazy infact that she just eats cereal for dinner as she cannot be bothered to cook anything. She moved into her new house and I went round after she had lived there about a month to christen the oven and cook her a roast dinner in. This also meant that instead of cereal for dinner the next day she was able to eat a proper meal and re-heat the leftovers up in the microwave. Katie has assured me that there is nothing wrong with her cooking; she just can’t be bother (I don’t understand it personally). Anyway, after claiming she could find nothing on my blog that involved simple one pot and no effort cooking, she has personally requested of make and post a paella recipe. So Katie, this is for you. If you don’t make it there will officially be trouble!
– 70g chorizo, cut into chunks
– 1 clove garlic
– 1 onion, chopped
– 1 tbsp olive oil
– ½ red pepper, sliced
– ½ tsp thyme
– 1 tsp Paprika
– Pinch of chilli flakes
– 200g paella rice
– 65ml red or white wine
– 1 pint chicken stock
– Pinch saffron strands
– 100g chicken – chopped
– 60g frozen peas
– 2 tomatoes, chopped
– 15 king prawns
– Salt and pepper
– ¼ lemon
Fry the onion for about 5 minutes in a paella or large frying pan until softened.
Add the red pepper and chorizo and fry for about 3 minutes.
Add the thyme, garlic, chilli flakes and paprika and make sure the onions and peppers are well coated
Add the rice and the tomatoes and again, stir until it is well coated in the mixture
Pour in the red wine and simmer until it is well absorbed by the rice.
Add the stock, saffron and chicken and simmer for 15 minutes or until all the stock has been absorbed. Taste it, if the rice is still crunchy add a dash more hot stock.
Add the prawns and peas keep on a low heat for 2-3 minutes.
Season to taste and serve with a squeeze of lemon juice.