The Grapevine Early Spring 2020 Grapevine Feb-Mar 2020 v1 | Page 28

Prawn, Chicken & Chorizo Paella A quick and easy dish to prepare, perfect for a mid-week supper or dress it up for a dinner party by adding extra seafood, such as mussels, squid or seafood mix. Serve with garlic bread. /E'Z/Ed^ 1 tablespoon olive oil 1 large red onion M Dd,K y Defrost the jumbo king prawns y Chop the Chorizo and onion. 110g Chorizo sausage y Cut the chicken breasts into small chunks. 2 large, skinless chicken breasts y Heat the oil in a paella pan or large frying pan, add onion, stir for 5 minutes without letting them brown. 1 teaspoon turmeric 300g paella rice 1 litre chicken stock y Add the Chorizo and fry until it releases its oils. 200g frozen peas y Add the chicken breast and lightly brown. 350g jumbo king prawns Serves 4 y Stir in the turmeric and rice, coat them in the oils then pour in the stock. y Bring to the boil and simmer for 15 minutes, stirring occasionally. y Add the peas and cook for 5 minutes, then stir in the jumbo king prawns to heat through for a final 1-2 minutes cooking or until rice is cooked. y Taste for seasoning and serve immediately with lemon wedges. 28 To advertise call 01684 833715 or email: [email protected]