Chicken & Prawn Paella

18 ingredients
11 steps

Ingredients

  • 3 skinless chicken breasts
  • 400 g uncooked large shrimp (peeled)
  • 1 large onion (chopped)
  • 2 garlic cloves (chopped)
  • 3 large tomatoes (peeled and chopped)
  • 500 g paella rice
  • 1 green pepper (sliced)
  • 1 red pepper (sliced)
  • 1 liter chicken stock
  • 150 g frozen peas
  • 1/4 teaspoon saffron (or teaspoon of tumeric)
  • 2 lemons, cut into wedges
  • 1 cup chopped flat leaf parsley
  • 2 tablespoons olive oil
  • 1 tablespoon sweet paprika
  • 6 mushrooms, quartered
  • salt
  • pepper

Directions

  1. 1
    Cut the chicken breasts into cubes about 2cm.
  2. 2
    Heat olive in a medium paella pan(38 cm is ideal).
  3. 3
    Saute onions and garlic until soft.
  4. 4
    Add chicken and brown for a few minutes.
  5. 5
    Add peppers and cook for another five minutes.
  6. 6
    Add tomatoes, saute for a couple of minutes then add the paprika. Continue for another couple of minutes.
  7. 7
    Add 900ml of the chicken stock, salt & pepper, and rice, saffron (or tumeric), bring to boil then reduce heat and simmer for 20 minutes covered with foil.
  8. 8
    Add mushrooms, prawns and peas to surface of paella, do not mix in - re-cover.
  9. 9
    Cook for about 10 minutes or until prawns are cooked and liquid has been absorbed. Note- add more chicken stock if required.
  10. 10
    Once cooked remove paella from heat and leave to rest covered for 5 minutes.
  11. 11
    Scatter parsley, spread lemon wedges of paella and serve.

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