For 2 generous portions:
- 3 tbsp olive oil
- 1 chicken breast cut into approx 1.5cm cubes
- 1 onion (peeled and thinly sliced)
- 1 medium red pepper (cored, deseeded and finely sliced)
- 2 cloves of garlic (finely chopped/crushed)
- 3 cooking chorizos (sliced) – or equivalent of dried chorizo
- 1 generous pinch of saffron (or you could use a small amount of turmeric – but it won’t taste the same (or leave it out altogether))
- 120g of arborio or carnaroli rice
- 1/2 chicken stock cube (crumbled)
- Hot water
- 100g frozen peas
- 10 large raw frozen prawns
- Lemon juice
- Black pepper
Heat 1 tbsp of oil in a large, thick bottomed saucepan, metal casserole dish or paella pan. When the oil is hot, add the chicken and stir until brown. Remove the chicken.
Add 1 tbsp of oil and gently heat the pan. Add the onion and pepper. Stir and cover, leaving to cook very gently for 10 minutes (stirring occasionally). Stir in the garlic and cook for another 3 minutes. Turn up the heat and add the chorizo and stir for another 2 minutes. Add the chicken.
Add the remaining 1 tbsp of oil together with the saffron and rice. Stir to ensure the rice is coated with oil, and cook gently until the rice starts to go transparent.
Crumble in the stock cube and add enough hot water to cover the rice. Bring to the boil. Stir, turn down the heat, and cook very gently (covered) for about 25 minutes (or until the rice is almost cooked), stirring frequently and adding more hot water as necessary.
Mix in the frozen peas and ‘bury’ the prawns (it’s fine if they are still frozen) in the paella. Turn up the heat (to moderate) and continue cooking until the prawns have turned pink.
Season with lemon juice and black pepper to taste. Serve.