Paella

Name: Paella
Ingredients: 2 tablespoons olive oil; 4 boneless, skinless chicken thighs trimmed and chopped; 2 chorizo finely diced; 3 slices bacon chopped; 1 red onion finely chopped; 1 red pepper seeded and chopped; 3 cloves garlic crushed; 1 1/2 cups long-grain rice; 15 ounces diced tomatoes; 3/4 cup peas frozen baby; 2 cups chicken stock; 1/4 teaspoon cayenne pepper; 1 pinch saffron threads; 36 medium shrimp peeled and deveined; 1/2 cup chopped parsley

15 ingredients

4 steps

Ingredients

2 tablespoons olive oil
4 boneless, skinless chicken thighs trimmed and chopped
2 chorizo finely diced
3 slices bacon chopped
1 red onion finely chopped
1 red pepper seeded and chopped
3 cloves garlic crushed
1 1/2 cups long-grain rice
15 ounces diced tomatoes
3/4 cup peas frozen baby
2 cups chicken stock
1/4 teaspoon cayenne pepper
1 pinch saffron threads
36 medium shrimp peeled and deveined
1/2 cup chopped parsley

Directions

1

Heat oil in a large skillet on high heat. Cook chicken, chorizo and bacon for 2-3 mins, until golden. Add onion and cook, stirring, 1-2 mins. Stir in pepper and garlic, cook, stirring occasionally, for 2-3 mins.
2

Stir in rice, tomatoes and peas. Add stock, cayenne pepper and saffron. Season to taste. Stir until combined.
3

Bring to a boil. Reduce heat to low and simmer, covered, for 15 mins. (Do not stir again).
4

Place shrimp over rice mixture. Cook, covered, a further 5-10 mins. Serve in cups or small bowls, with parsley garnish.