Simple paella
https://www.coop.co.uk/recipes/simple-paella
Bring the holiday vibes home with this easy paella recipe
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Feeds
8
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Ready in
1 hour
10 minutes
Each serving contains
% of adult’s reference intake | Carbohydrates per serving : 79g
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Ingredients
- 8 chicken thighs, skin removed
- 2 tbsp olive oil
- 1/2 x 225g Co-op Spanish chorizo ring, skinned and chopped
- 2 onions, peeled and finely chopped
- 3 peppers, deseeded and chopped into pieces
- 2 cloves garlic, peeled and finely chopped
- Pinch of chilli flakes
- Pinch of saffron
- 750g Co-op risotto rice
- 2-2.5 litres chicken stock, made from 2 stock cubes
- 2 handfuls (about 80g) cooked fresh peas or frozen peas
- 4 ripe tomatoes, finely chopped
- About 280g raw or cooked prawns or 2 x 233g packs Fisherman's seafood medley
Method
- Preheat the oven to 200°C/fan 180°C/Gas 6
- Put the chicken and a little of the oil in a roasting tin and roast for 40 minutes, until cooked through
- Meanwhile, heat the remaining oil in a heavy based saucepan or paella dish. Add the chorizo, onions and peppers and fry until the onion is soft (10-15 minutes), stirring occasionally
- Add the garlic, chilli flakes, saffron and rice and stir to coat the rice in all the lovely flavours. Pour over the stock and cook for 20-25 minutes or until the rice is almost cooked, stirring occasionally. Add the peas, tomatoes, and raw prawns if using, and cook for another few minutes
- Add the cooked prawns or seafood, if using, and stir to heat through. Add the chicken straight from the oven. Leave the rice to cook for a couple more minutes so it goes crispy on the bottom.
