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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. 
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