Prep 20 mins
Cook 40 mins
Based loosely on Paella. A good one-skillet meal you can watch with a glass of wine in your hand. It might seem like a lot of ingredients, but it is really easy. Saffron through to stock powder could be made as a mix before leaving home to save carrying all those packets and jars!
- 2 tablespoons olive oil
- 3 garlic cloves, crushed
- 1 small red chile, finely chopped (mine was a Serrano)
- 1 large onion, finely chopped
- 200 g chorizo sausage, finely chopped
- 300 g diced chicken (I used thigh meat)
- 1 1⁄2 cups rice (I had to use long grain)
- 1⁄4 teaspoon saffron (optional)
- 1 teaspoon smoked paprika (optional)
- 2 teaspoons sweet paprika
- 1⁄4 teaspoon thyme
- 1 teaspoon black pepper
- 2 teaspoons chicken stock powder
- 1⁄2 cup white wine
- 2 cups boiling water
- 1 (400 g) can crushed tomatoes
- 1 tablespoon tomato paste
- 1 cup frozen peas (defrosted)
- 1⁄2 cup corn
- 100 g raw prawns (large raw shrimp)
- coriander (optional)
- Tabasco sauce (optional)
- lemon wedge (optional)
- Heat the oil and cook the garlic, onion, chilli and chorizo gently for about 10 minutes or until onion is soft and fat has run from chorizo.
- Add the chicken and cook, stirring until the chicken has changed colour and turned white.
- Add the rice and spices (I add the stock powder along with the spices) and cook stirring until the rice is well coated with the spices and oil and heated through.
- Add the wine, water, tomatoes and tomato paste, stir well; bring to the boil, then return to a simmer with the lid on for about 15 minutes. Stir from time to time.
- Add the peas and corn and cook a further 10 minutes. Stir occasionally and add more water if you think it needs it.
- Add the prawns and cook a further 5 minutes or until done to your liking. Allow to stand a couple of minutes covered before serving.
- We ate ours with chopped fresh coriander, Tabasco and a squeeze of lemon to finish.