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Recommendation to Serving Appetizing Paella, chicken, chorizo & prawns

Wishing to dine Paella, chicken, chorizo & prawns a luxurious restaurant's, but for a few reasons are not able to go to restaurants. This page is going to help you with helpful procedures on preparing a Paella, chicken, chorizo & prawns like a famous chef made.

Paella, chicken, chorizo & prawns

We hope you got benefit from reading it, now let's go back to paella, chicken, chorizo & prawns recipe. To cook paella, chicken, chorizo & prawns you need 16 ingredients and 13 steps. Here is how you do that.

To cook an unforgettable Paella, chicken, chorizo & prawns, below are the materials needed:

  1. Get 1 of large onion diced.
  2. Provide 4 cloves of garlic diced.
  3. Use 3 of large chicken breasts chopped into chunks.
  4. You need 200 grams of spicy chorizo.
  5. Get 1 jar of roasted red pepper sliced.
  6. Provide 2 of large tomatoes chopped.
  7. Take 1 of mug full of frozen peas.
  8. Provide 250 grams of raw deveined prawns.
  9. Prepare 1200 ml of chicken stock.
  10. Get 200 ml of white wine.
  11. Take 1 pinch of saffron.
  12. Use 1 tsp of sweet paprika.
  13. You need 1 tsp of turmeric.
  14. You need 1 of red chilli finely diced (optional).
  15. Take Handful of parsley.
  16. Provide of Salt and pepper.

After readying the materials, now you are ready to prepare your tasty Paella, chicken, chorizo & prawns by following the guidances below:

  1. Chop the onion and garlic, add olive oil to the frying pan or wok and gently fry them..
  2. Whilst the onion is softening prepare the chicken and chorizo..
  3. When the onion has softened add the chorizo stirring well for a few minutes. Then add the spices stir for a minute..
  4. Then add the chicken making sure it’s coated with the spice mixture..
  5. Add the white wine and simmer well for a few minutes until almost evaporated. Then add the rice stir for a few minutes ensuring the grains are all coated well. Pour in the stock. On a low heat let it gently simmer, regularly stirring..
  6. You can add almost all of the stock but keep some back for later on to help prevent it from sticking..
  7. Whilst simmering chop the tomatoes then add to the pan..
  8. Chop the peppers..
  9. Throw in the pan. Add salt and pepper.
  10. Keep stirring and stirring to prevent it from sticking. Then add the diced chilli (optional).
  11. Stirring the pan regularly, in between chop the parsley, leave for later. You may need to add more stock, water to the pan, taste the rice. If it has hard grains inside and is nearly dry add more liquid..
  12. Once the rice is soft all the way through and there is no hard grains inside. Throw in the prawns and peas. Leave for 4 - 5 minutes so they cook through..
  13. The rice should be slightly sticky but not a runny liquid but now. Add chopped parsley and serve..

Add the chorizo and continue to cook until the oil is a vibrant red color. Remove the chicken and Add the shrimp, lobster, clams, the reserved chicken, and the chorizo. Give the paella a couple of. A little spicy chorizo goes a long way and adds a fabulous flavour to this colourful rice and vegetable dish. Camargue red rice is especially nutritious, with a higher fibre content even than brown rice.

Recipe : Paella, chicken, chorizo & prawns

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