Skip to main content

Chicken, Pancetta & Chorizo Paella


Prep time: 20 minutes
Cooking time: 25 minutes

INGREDIENTS
  • 4 cloves of garlic
  • 1 white onion
  • 2 carrot
  • ½ a bunch of fresh flat-leaf parsley 
  • 100g chorizo
  • 3 chicken breasts (diced)
  • olive oil
  • 1 TBSP sweet smoked paprika
  • 1 red pepper
  • 1 TBSP tomato purée
  • 1 chicken stock cube
  • 500g paella rice
  • 85g smoked pancetta (diced)
  • 100g frozen peas
  • 200g frozen peeled cooked prawns
  • 100g frozen cooked mussels 
  • 1 lemon
INSTRUCTIONS
  1. Mince the garlic, roughly chop the onion and carrot. Finely chop the parsley stalks, then roughly chop the chorizo and chicken.
  2. Add some oil into a large wok / paella pan on a medium heat, add the garlic, onion, carrot, parsley stalks, chorizo, chicken, pancetta and paprika, and fry for around 5 minutes, stirring regularly.
  3. Dice the pepper, then add to the pan for a further 5 minutes.
  4. Add the tomato purée and crumble the stock over the mix, then add the rice and stir for a couple of minutes so the flavour permeates the rice.
  5. Pour in 850ml of boiling water and add salt and black pepper to taste. Bring to the boil, then reduce to a simmer for 15 minutes, stirring regularly and thoroughly and adding more water if the rice needs it.
  6. Stir in the peas, prawns and mussels and cook for a further 5 minutes, or until they are thoroughly defrosted. 
  7. Season further to taste and add the chopped parsley leaves and wedges of lemon to garnish. 
Labels:

Comments

Post a Comment

Popular posts from this blog

Beef & Chorizo Bolognese

Prep time: 10 minutes Cooking time: 25 minutes INGREDIENTS 500g Lean beef mince 2 Carrotts 1 Red pepper 600g Chopped tomatoes 100g Chorzio 85g Smoked (diced) pancetta 3 Cloves of garlic 1 Large red onion 1 TBSP Worcestershire sauce 1 Beef stock cube 1 TSP Dried oegano 1 TSP Dried Basil Salt & pepper (to taste) INSTRUCTIONS Roughly chop the carrots, onion, pepper, garlic and the chorizo. Add them to the pan with the pancetta and cook on a medium heat for 5 minutes. Stir the mince into the mixture and crumble over the stock cube. Season with salt, pepper, oregano and basil.  Cook for a further 10 minutes until the mince is nicely browned. Add the chopped tomatoes and the worcestershire sauce, mix well then cook for a further 10 minutes. Top with fresh basil leaves and parmesan.  Enjoy :)
Post a Comment
Read more

Grilled Sea Bass with Lemon Garlic butter

Prep time: 5 minutes Cooking: 10 minutes INGREDIENTS 2 fillets of Sea Bass 3 TBSP butter Juice of 1 lemon 3 cloves garlic (minced) 1 TBSP chopped parsley 1 TSP paprika 1 TSP garlic powder 1/2 TSP salt 1/2 TSP ground black pepper INSTRUCTIONS Combine the garlic powder, paprika, pepper, and salt in a bowl the sprinkle onto both sides of the fish. For the lemon garlic butter, combine the butter, minced garlic, lemon and parsley to a saucepan and heat until the butter is melted, remove from the heat once melted. Add salt & pepper to taste. Lightly butter the grill rack so the fish doesn't stick. Preheat the grill to a medium/high heat then add the fish. Grill for 4 minutes, then baste the fish with the lemon garlic butter, grill for a further 1 minute then turn the fillets over, baste then return to the grill for a further 5 minutes or until cooked, basting regularly. You can if you wish turn it over once more at this point to brown the fluffy side...
Post a Comment
Read more

Chinese Curry Sauce

This is such an amazingly easy curry sauce to make and tastes exactly like "take away" Chinese curry sauce. You can make it in huge batches and put it in the freezer for future use. Great for all sorts of Chinese curries as well as good old chips & curry. Prep time: 5 minutes Cooking time: 3 minutes INGREDIENTS  1 TSP hot Madras curry powder 1 1/2 TBSP Chinese five spice powder 1 1/2 TBSP ginger powder 1 TBSP garlic powder 3 TBSP plain flour 55g margarine / butter 250ml chicken stock  INSTRUCTIONS - SAUCE (Images below the instructions for guidance) In a small glass, thoroughly mix the madras, five spice, ginger powder and garlic powder until nicely mixed. Put to one side. Melt the butter/margarine in a pan then remove from the heat. Add the flour and mix until it forms a paste (roux). Return back to a low-medium heat and cook the roux for a further 2 minutes stirring regularly. Add the spice mixture to the roux and thoroughly mi...
Post a Comment
Read more