Perfect Paella
FOOD + DRINK
Dinner by Two cont ...
Perfect Paella
Recipe by : Cook Together Cookbook , www . healthydot . com
Ingredients :
• Two boneless , skinless chicken thighs ( approx . 340g )
• ¼ tsp salt , plus more as needed
• 140g cooking chorizo
• Olive oil , as needed
• 1 onion
• 1 red bell pepper
• 2 garlic cloves
• 2 tomatoes
• 1 tsp paprika
• 1 pinch saffron threads
• 60ml white wine
• 200g Spanish or medium-grain rice
• 475ml chicken broth
• 1 dried bay leaf
• 12 jumbo shrimp or prawns , tail on and peeled
• 75g frozen peas , thawed
• 1 handful of fresh parsley
• 1 lemon
Method :
You :
1 . Season the chicken well with salt . Line a plate with paper towels . Set aside .
2 . In a medium frying pan with a lid over high heat , add the chorizo rounds from ‘ Me ’. Cook on high until browning . Keeping the grease in the pan , remove the chorizo with a slotted spoon and transfer to the prepared plate .
3 . Add the chicken thighs . Sear until browned and released from the pan ( about 2 minutes ). Flip and cook for another 2 minutes . Remove from the pan .
4 . Add olive oil to the pan if needed . Add the chopped onion , bell pepper and garlic from ‘ Me ’. Reduce the heat slightly and cook for 5 minutes until softened . Scrape to get any chicken bits off the bottom of the pan .
5 . Add the chopped tomato and paprika mixture from ‘ Me ’ and cook on a medium-high until the tomatoes are breaking down and the liquid has evaporated ( about 5 minutes ).
6 . Add the wine and saffron from ‘ Me ’ and cook until reduced by half . Season with salt if needed .
7 . Add the rice , stirring to ensure even coverage . Nestle the chicken thighs and chorizo back in .
8 . Evenly pour the broth over the top , ensuring all the rice and chicken is covered . Add the bay leaf . Bring the mixture to a boil , then reduce the heat to medium-low . Stir once after it ’ s boiled to distribute the heat around the pan .
Me :
1 . Slice the chorizo into thin rounds . Pass to ‘ You ’.
2 . Dice the onion , bell pepper and garlic . Pass to ‘ You ’.
3 . Very finely chop the tomato , combine it with the paprika and pass to ‘ You ’.
4 . Combine the wine with the saffron . Pass to ‘ You ’.
5 . Measure the chicken broth and the rice separately . Pass to ‘ You ’.
6 . Finely chop the parsley .
7 . Measure out the peas and shrimp .
8 . Rinse the shrimp / prawns under running water .
9 . Slice the lemon into wedges .
Us :
1 . Cook for about 20 minutes . Don ’ t stir - this allows a crust to form on the bottom of the pan .
2 . Add the shrimp and peas to the top of the mixture . Cook for another 5 minutes . Add a bit of water if your rice isn ’ t cooked through fully .
3 . Place a lid or foil over the dish and remove it from the heat , allowing it to steam for 10 minutes .
4 . Sprinkle the parsley over the top and serve with lemon wedges ! www . insidekent . co . uk • 75