Before I even start this blog entry, I’m going to apologise to any Spanish people reading this. This recipe is not a traditional paella and even more heinous is the fact it contains…chorizo – one of my favourite foods – but something that no Spanish person would ever consider adding to a traditional paella! So please excuse a Brit for combining some of has favourite Spanish flavours into one dish. The recipe title may be better described as a spanish inspired surf-and-turf risotto….but then I probably risk insulting the Italian’s risotto, so let’s just crack on.
The recipe here serves two greedy portions, and could easily feed three with a few accompaniments (ciabatta with balsamic and extra virgin olive oil, a few designer rocket leaves etc.)
Preparation time: 10 minutes
Cooking time: 30 minutes
- 2 chicken breasts
- 100g chorizo cut into chunks – not finely sliced
- 180g paella rice (Arborio rice – the one used in risottos will also work if you can’t get paella rice)
- 4 rashers of streaky bacon – cut into small pieces
- 10 king prawns
- 1 onion – finely chopped
- 2 cloves of garlic – finely chopped
- 800ml chicken stock
- 1 pinch of saffron
- 1 tsp smoked paprika
- 200g frozen peas
- Olive oil
- Cut the chicken breasts up into small pieces and fry in a little olive oil over a medium heat until cooked and starting to get a golden touch.
- Take the chicken out the frying pan and set aside. Then add the onion, garlic, chorizo and bacon and fry until the onions have softened. You will not need to add any oil, as the chorizo will start to ooze its oils after a couple of minutes and the bacon has more than enough fat in it. You may need to turn the heat down after a couple of minutes so the chorizo doesn’t crisp too much but the onion is just cooked enough and has absorbed some of those vibrant, orange colours and flavours.
- Whilst the onions and pork is cooking, add the saffron to the chicken stock and allow to infuse for a few moments, before adding 3/4 of the liquid to another large shallow pan with paella rice and smoked paprika. It should take about 20 minutes to cook over a low-medium heat.
- With 10 minutes left to go, most of the liquid should have been absorbed and the paella rice should be soft with a golden yellow colour. Add the remaining stock with the prawns and frozen peas. Turn up to a medium heat.
- In the final 5 minutes, stir in the cooked chicken, chorizo, bacon, onion and garlic and wait for the last of the stock to be incorporated, then it’s ready to serve!