Quick and Easy Paella




A pinch of saffron 

2 tablespoons of white wine

80 grams of chorizo sliced

400 grams of prawns shelled and deveined

½ teaspoon of minced chili

1 onioin chopped

1 clove of garlic finely chopped

2 lemons 

3-4 chicken breasts chopped into chunks

2 teaspoons of tomato puree

2 teaspoon of smoked paprika

180 grams of uncooked paella rice

600mls of chicken stock

150 grams of frozen petit pois

Salt and pepper to taste




Soak the saffron in the white wine for 10-15 minutes. Fry the chorizo in a dry pan for 5-10 minutes until a little crispy. Remove from pan and set aside. In the same pan, cook the prawns until pink with the chili and juice of ½ lemon. Remove and set aside. In the same pan add the onion, garlic and cook on a medium until onion has softened. Add chicken and cook until browned. Return the chorizo to the pan with the uncooked rice. Mix well and let rice cook for 3 minutes before adding paprika, wine and saffron, stock and tomato puree. Mix well and let boil for about 10 minutes until most of liquid has been absorbed. Bring it down to a simmer for another 10 minutes and then add prawns after another few minutes check rice is cooked and then add peas and leave for a few minutes. Turn off heat cover with a lid and leave for a few minutes (or a few hours even better). Squeeze lemon juice into pan and season. 


Serve with a large side salad of greens

Dinner, RecipesAlva O'Sullivan