The Best Spanish Paella Ever
Serves 4, Preparation Time 30 mins
Cook Time 60 - 90 mins
Ingredients
1 x onion
1 x red pepper
4 x tbsp of olive oil
175g of green beans
250g of ripe tomatoes
400g of chicken breast
handful of fresh parsley
pinch of saffron threads
2 tsp of paprika
3 x garlic cloves
250g of valencia rice
lemon wedges to serve
500ml of fish or vegetable stock
8 x tiger prawns in shells, cooked
200g of fresh cooked peeled prawns
150g of thinly sliced chorizo sausage
Method
1. Slice the onion, finely chop the garlic, cut the chicken into small pieces, chop the tomatoes, seed & chop the pepper, chop the parsley & trim the green beans.
2. Put the saffron in a saucepan with the stock & bring to the boil & then reduce the heat to a simmer.
3. Heat half the oil to a large frying pan, add the chorizo sausage & fry quickly, turning the pieces until they are crisp, remove from the pan & set on a plate.
4. Add the remaining oil to a large wok then add the chicken & fry quickly, stirring until lightly coloured. Stir in the onion & garlic, fry for 4 - 5 minutes.
5. Stir in the tomatoes & pepper, then add the green beans & paprika & stir well, sprinkle in the rice, stirring until the grains begin to soak up the oil.
6. Add half the hot stock, stirring well. When the stock starts to bubble & begins to soak into the rice add the remaining stock stirring slowly until the rice is tender.
7. Stir in the chorizo & the prawns & leave to simmer for 2 - 3 minutes. Remove from the heat & stir in the fresh parsley.
8. Serve each portion with lemon wedges.
