Friday 13 September 2013

Spanish Paella

 I was given some Spanish chorizo recently by a relative of my boyfriend's who came over from Gibraltar, and decided to use it in an authentic paella. You can adjust the flavourings however you like, but this is what I used, to serve two:

2 chicken drumsticks
2 chicken thighs
150g chorizo, sliced
150g prawns
1 onion, diced
1 clove garlic, crushed
1/2 red pepper, diced
1 tsp fresh thyme leaves
1/4 tsp dried red chilli flakes
250g rice
1 pint chicken stock
1 tsp paprika
125ml dry white wine
1/4 tsp saffron strands
oil for frying

To begin, fry the chicken drumsticks and thighs in a large frying pan, or if you have one a paella pan - I brought one back from a Spanish holiday a few years ago.

Add the onion, garlic and red pepper and fry.

Here's the chorizo I was given - for a real Spanish flavour

Add the sliced chorizo to the pan and fry. Add the paprika and chilli flakes to the pan and mix.

Spoon the rice into the pan and fry for a minute to allow it to absorb the flavours. Meanwhile mix the saffron strands with a little of the chicken stock and add to the pan. Keep adding the rest of the stock gradually until it has all been absorbed and the rice is tender.

When the paella is almost cooked, add the prawns and fresh thyme

Serve and enjoy

1 comment:

  1. It's such a wonderful dish with all those lovely flavours in it.


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