Chicken, Chorizo & Prawn Paella
• 2 tablespoons olive oil
• 2 chicken thighs, debone and deskinned
• 100g chorizo sausage, sliced
• 1 medium onion, finely chopped
• 1 clove garlic, peeled and chopped
• 200g Spanish Risotto rice
• 500ml Chicken stock
• A good pinch of saffron threads
• 6 large tiger prawns, butterflied and de-veined
• ½ teaspoon dried mixed herbs
• Chopped fresh parsley, for garnish (optional)
• 1 lemon, cut into wedges
Heat olive oil in a paella pan 30-34cm in diameter over medium heat until shimmering.
While the oil is heating, chop the chicken into slightly bigger than bite-size pieces. Place the chicken in the hot oil to brown. Push the chicken aside and add in the chorizo. Lightly brown the chorizo then add in the onion. Sauté until the onion is translucent and add in the garlic. Sauté for 1 minute.
Add in the rice and sauté for a couple of minutes until rice is coated with oil and juices.
While rice is cooking, soak the saffron threads in the stock for a couple of minutes. Add the stock into the pan. Add in the dried mixed herbs.
Turn the heat up until it starts to boil then turn the heat down to medium-low to simmer. Stir occasionally and simmer uncovered for 10 minutes.
Add in the prawns, submerging completely (or as much as possible) underneath the rice. Cook until the rice is al-dente and the prawns are pink. Don't stir too much as you will end up releasing too much starch from the rice, making it sticky.
At the end, spread the paella evenly in the pan and turn the heat up to crisp up the bottom slightly if you prefer a crispier paella (but not too much!)
Garnish with parsley (if using) and serve immediately with lemon wedges.