Serve 6 = 10pp
Serve 4 = 15pp
2 garlic cloves (0pp)
1 onion (0pp)
1 carrot (0pp)
15 g fresh flat-leaf parsley (0pp)
130 g chorizo (16pp)
300g skinless, boneless trimmed chicken thighs (9pp)
1 teaspoon sweet smoked paprika (0pp)
1 red capsicum (0pp)
1 tablespoon tomato paste (0pp)
3 tsp chicken stock powder (1pp)
300 g paella rice (28pp)
100 g frozen peas (1pp)
200 g green peeled prawns (4pp)
6 mussels, cleaned and debearded (1pp)
1 lemon (0pp)
Peel and finely slice the garlic, peel and dice the onion and carrot. Finely chop the parsley stalks, then roughly chop the chorizo and chicken thighs.
With a lidded shallow casserole or paella pan on a medium heat, add the garlic, onion, carrot, parsley stalks, chorizo, chicken and paprika, and fry for around 5 minutes, stirring regularly.
Deseed and dice the pepper, then add to the pan for a further 5 minutes.
Stir through the tomato paste and stock powder, then add the rice and stir for a couple of minutes so it starts to suck up all that lovely flavour.
Pour in 750ml of boiling water and add a pinch of salt and pepper.
Pop the lid on and bring to the boil, then reduce to a simmer for 15 minutes, stirring regularly from the outside in and from the inside out, and adding a splash of water if needed.
Stir in the peas, prawns and mussels replace the lid, and cook for a further 5-10 minutes, or until prawns are cooked through and mussels have opened.
Season to perfection, then chop the parsley leaves, scatter them over the paella, and serve with lemon wedges on the side for squeezing over.
Adapted from Save with Jamie.
Original recipe link: www.jamieoliver.com/recipes/rice-recipes/chicken-chorizo-paella/#00QjUamA1VXMBeDC.97