I recently made a spontaneous paella with ingredients that I had in the house and it was blummin delicious.
It definitely isn’t a traditional version but I love a mixed paella with chicken and big juicy prawns and I think chorizo adds a really delicious kick.
This was one of those times when playing it by ear really paid off and I will definitely be following this recipe again.
For 3 – 4 portions (depending on how hungry you are) I used:
4 small chicken thighs skinned and boned and cut into 3
6 mini cooking chorizo sliced into ½ inch chunks
12 large frozen raw prawns
Knob of butter
Splash of olive oil
1 red pepper chopped into ½ inch squares
1 large red onion finely chopped
1 small white onion finely chopped
5 large garlic cloves crushed
250 ml white wine
250g paella rice
750 ml chicken stock
Pinch of saffron
1 teaspoon smoked sweet paprika
Big pinch of maldon salt
Good grinding of pepper
Big squeeze of lemon
Chopped flat leaf parsley
First get your paella pan on the flame and add the chorizo to get the juices flowing. Once they start to let out some oil add the butter and the chicken to brown. When the chicken is about half cooked add the prawns and put the chorizo in a bowl on the side. When the prawns start to turn pink add them to the chorizo bowl along with the chicken.
The chorizo that I used is cooking chorizo which is different to the chorizo that you buy to slice up and eat straight away. It’s raw and needs to be refrigerated and cooked before eating. I find that it is much less greasy and has a nice soft texture.You can get it from most supermarkets or online.
Get the chicken stock in a pan and add the saffron then bring to the boil.
Add a splash of olive oil to the paella pan and get cooking the onion and pepper until it is nice and soft (a good 10 mins) then add the garlic and cook for another few minutes whilst stirring.
Add the rice to the pan and give it a really good mix. Then add the wine and let it bubble.
Add the paprika and the chicken stock plus some salt and pepper and give it a good stir. Add the chicken, chorizo and prawn along with the juices in the bowl. Stir and try to distribute the chicken chorizo and prawn evenly.
Let it cook slowly on a low heat for around 30 to 40 minutes without stirring, if required top it up with boiling water from time to time until the rice is cooked.
Give a good squeeze of lemon, sprinkle over some chopped parsley and leave to rest for 10 minutes before serving with lemon wedges and a green salad.
Stuff your face!