Meal Inspiration Monday- Spanish Paella Recipe

Today I am going to be sharing with you a recipe which we have used a couple of times. Paella is something which we have had a lot as ready meals when we used to live in York without a microwave. Recently we though we would make a paella dish because we used to love it so much. This made me search Pinterest for Paella because I want to save money instead of getting a ready meal. This Paella actually made was as nice as the ones which we used to buy.  It of course, is going to be healthier than picking a ready meal up. Today I am going to share the recipe which we used for the Spanish paella.

Ingredient – Serves 6

 

Large pinch saffron strands

1 Vegetable or Chicken Stock make up 600ML

 

3 tbsp olive oil

125g Chorizo roughly chopped

500g Boneless, skinless chicken breasts chopped

1 Onion finely chopped

3 Garlic Cloves finely chopped

1 Red Pepper deseeded and finely chopped

 

2 tsp paprika

250g Spanish Paella Rice

4 Medium Tomatoes roughly chopped

75g Frozen Peas

250g cooked prawns with shells on

Method

 

  1. Stir the saffron strands into the stock and set aside to infuse while you prepare the rest of the paella.
  2. Heat 1 tbsp oil in large deep frying pan with a lid. Tip in the chorizo and fry for about 3 mins until crisp and the oil has been released.
  3. Remove the chorizo and drain on kitchen paper, leaving the oil in the pan.
  4. Stir the chicken into the pan and fry over a high heat for 7-8 mins until the chicken is cooked through. Transfer the chicken to a bowl and set aside.
  5. Pour another 1 tbsp of oil into the pan, tip in the chopped onion and garlic and stir-fry for 4-5 mins, until softened and just starting to colour.
  6. Stir in the pepper and paprika with the remaining tablespoon of oil and stir-fry for a further 1-2 mins. The pan should have lots of crispy, brown bits on the bottom, which will all add flavour.
  7. With the heat still quite high, quickly stir in the rice so it is well-coated in the oil, then pour in the saffron-infused stock plus 450ml boiling water, scraping up the sticky brown bits from the bottom of the pan with a wooden spoon.
  8. Return the browned chicken pieces to the pan, then add the chopped tomatoes.
  9. Cover the pan and cook on a medium heat for 10 mins, stirring once or twice.
  10. Scatter the peas, prawns and fried chorizo over the top, cover again and leave to cook a further 5 mins, or until the rice is just cooked and most of the liquid in the pan has been absorbed.
  11. Remove the pan from the heat, put the lid on and leave to rest for 5 mins. Stir a few times to mix the ingredients, season to taste.

Have you ever made Paella from scratch?

Charlotte xxx

 

 

 

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