Paella

by **Aisha** Thu Jan 02, 2014 6:32 am

Paella

Paella Paella10

Serves 6

3 tbsp Olive Oil
6 chicken thighs (or 1 kg chicken pieces)
1/2 Packet of Chicken frankfurters (or Chorizo or similar sausages) sliced into chunks
1 large onion chopped
1 litre chicken stock
3 large Tomatoes chopped
3-4 garlic cloves peeled and chopped or crushed
Saffron threads soaked in hot water (or 1 teaspoon turmeric)
500g short grained rice
1 sweet red pepper (de-seeded and sliced)
1 green pepper (I used 3 green chilli peppers, whole but pierced with a knife)
125g frozen peas
Salt (2 teaspoons)
black pepper (few sprinkles)
2 teaspoons paprika

To finish:
500g prawns
1 lemon (cut into wedges)
2-3 tablespoons chopped parsely

1:
Heat the oil in a large frying pan or wok. Add the chicken and sprinkle with the ground paprika and turmeric if using and brown over a medium heat for approx. 10 minutes.
And the chopped onion and sausages and fry for a further 5 minutes.

2:
Stir in the stock, tomatoes, garlic (and saffron with its soaking liquid if using) and bring to a boil.
Add the rice, red and green peppers and peas and season with salt and pepper.
Cover and bake in a preheated oven at 180°C (160°C fan, Gas 4) for 35 – 40 minutes, until the rice is cooked and the stock has been absorbed.

3:
Meanwhile fry the prawns in a little oil – and season with salt and pepper.

4:
Spread the prawns (together with any liquid that they may have released during frying) over the rice mixture and sprinkle over the chopped parsley. Add the lemon wedges.
Serve hot.