Truly Yummy Paella
Gluten free and dairy free paella. Recommended ingredients Belazu Early Harvest Olive Oil, Mutti tomato purée, Knorr chicken stock pot, Unearthed smoked cooking chorizo, La Chinata sweet smoked paprika, skinless chicken breasts, garlic, onion, carrot, red pepper, frozen peas.
Equipment
- 1 shallow pan with lid
Ingredients
- 1 tbsp olive oil extra virgin
- 2-3 skinless chicken breasts, diced 2-3cm
- 1 onion, finely diced
- 2 carrots, diced 1cm
- 2 cloves garlic, crushed
- 1 pack smoked cooking chorizo, diced 2 cm recommend Unearthed 190g smoked cooking chorizo
- 1 red pepper, diced 1cm
- 2 tsp sweet smoked paprika recommend Belazu or La Chinata sweet smoked paprika
- 1 tbsp tomato purée recommend Mutti tomato purée
- 1 chicken stock pot recommend Knorr chicken stock pot
- 300 grams paella rice
- 150 grams frozen peas
Instructions
- Peel and roughly dice the onion and carrots into 1 cm pieces.
- Crush the garlic cloves and roughly chop the chicken and chorizo into 2cm pieces.
- Chop and dice the red pepper into 1 cm pieces.
- Add the olive oil to the pan and fry the onion, garlic and carrot until soft, then add the chicken and chorizo and fry until coloured and the chorizo juices have released.
- Stir in the paprika, then add the red pepper and cook until softened.
- Stir the stock pot and tomato purée into the chicken and vegetables, then add the rice. Mix well for a minute, allowing the rice to absorb the flavours, then pour in 750ml of boiling water.
- Add a grind of black pepper, bring to the boil then reduce to a simmer and pop the lid on.
- Cook for 15 minutes, stirring occasionally to ensure the rice doesn't stick and an evenly absorption of water.
- Stir in the frozen peas and continue to cook with the lid on and until the rice is cooked (soft). If necessary add a little more water.
Notes
If you're adding prawns, stir them in at the same time as the frozen peas. Before serving sprinkle some chopped flat leaf parsley and serve with lemon wedges on the side.
Suggest:
200g of frozen peeled cooked prawns
1 lemon
1/2 bunch flat leaf parsley