There are so many versions of this iconic Spanish dish, that whatever your preferences, there is a Paella for you. It can be made with fish, meat, poultry, a mix of those or even vegetarian. If you keep to a few key ingredients and techniques, you are free to play around with the rest. For example, if Saffron doesn’t fit into your budget, don’t worry too much about it; it’ll taste great without. And it’s also a good dish to use up left overs from a tapas meal!
3 cloves Garlic
Pinch of Saffron (optional)
1 tbsp smoked Paprika powder
1 tsp mild Paprika powder
1/2 tsp Chili Powder
200 gr. Chicken breast
100 gr. Chorizo
1 Onion (preferably red or shallot)
1 jar Roasted Paprika (450 gr.)
1 L Chicken Stock
300 gr. Risotto Rice
Bunch of fresh Parsley
– Grate the tomatoes. This way you are easily left with the skins, take those out and throw away.
– Grate the garlic and mix through the grated tomato. Add the saffron (if using), the two types of paprika powder and the chili powder. Mix well and set aside.
– Cut the chicken in bite size pieces. Season generously with salt. Cut the chorizo in small pieces.
– Heat 3 tablespoons of (olive) oil in a large frying pan. Add the chicken and brown quickly. Add the chorizo and bake until the chicken in done.
– Add the prawns, turn down the heat and leave for 3-5 minutes until the prawns are done and pink.
– Take out the chicken and prawns. Set aside.
– Cut the onion finely and add to the pan with chorizo. Add the tomato mix to the pan.
– Drain the roasted paprika’s, cut into strips and add to the pan as well. Season to taste with salt and pepper.
– Add the rice to the pan, stir it through for a few minutes to make sure all the rice is covered in a bit of oil/ cooking juices.
– Add the chicken stock and bring to a boil.
– Turn the heat down to a simmer. Leave to simmer, without a lid on, for 20 minutes. Do not stir during this time.
– Taste some of the top bits of rice; if that’s done; the rest will be as well. If not; leave for another few minutes.
– Put the chicken and prawns back in and leave for a few minutes to warm through.
Serve the Paella with some finely chopped parsley.