Ingredients
- 6 boneless chicken thighs
- 300g chorizo
- 2 large handfuls of cooked prawns
- 500g long grain rice
- 400g tin chopped tomatoes
- 1.5 litres chicken stock
- 1 red onions
- 4 cloves of garlic
- 4 sticks of celery
- 1 red chilli
- 2 peppers
- Olive oil
Preparation
- Recommended CADAC cooking surface : Paella pan or Chef pan
- Finely chop the veg and cut the chicken and chorizo into bite sized pieces. Heat up a glug of oil in your paella pan, dry the chorizo for 3 or 4 minutes then remove and keep to one side. Add the chicken to the pan and cook for a few minutes until browned all over, remove from the pan and add to the chorizo for later.
- Put the onion, garlic, celery and peppers into the pan and cook gently for 5 minutes, then add the rice and stir well. Add the chicken and chorizo back to the pan and pour in the stock and tomatoes and season with salt and pepper.
- Put the lid on and cook gently for about 20 minutes or until the rice is tender. Check it regularly and add more liquid if it is drying out. About 5 minutes before the end of cooking add the prawns. Garnish with a squeeze of lemon juice and some fresh chopped parsley if you’d like.
.