Chorizo And Prawn Paella
Brimming with chicken, chorizo and seafood, this paella is the perfect crowd pleaser for special occasions.
Keywords
- chorizo
- prawn
- paella
- food
- donna hay
- cooking
- recipes
- lunch
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.donnahay.com.au.
Cooking tools:
- Food processor
- Paella pan
- Nonstick skillet
- Chef's knife
- Cutting board
- Stove
- Measuring cup
- Measuring spoon
- Spoon
- Aluminum foil
Ingredients
- 2 teaspoons extra virgin olive oil
- 1 dried chorizo, sliced
- 3 x 125g chicken thigh fillets, roughly chopped
- 1½ cups (300g) arborio rice
- ¼ cup (60ml) sherry vinegar
- 2½ cups (625ml) chicken stock
- 300g mussels, rinsed and cleaned
- 350g green (raw) prawns (shrimp), unpeeled
- ⅓ cup (40g) frozen peas, thawed
- flat-leaf parsley leaves, to serve
- 4 cloves garlic, peeled
- 1 onion, chopped
- 200g store-bought roasted capsicum (pepper)
- 10 threads saffron
- 1 tablespoon thyme leaves
- 2 teaspoons sweet paprika
- 2 teaspoons smoked paprika
- 400g can crushed tomatoes
- sea salt
- cracked black pepper
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