Perfect paella

• porsi: 4

Bahan-bahan

1 tbsp olive oil

80g chorizo, chopped

2 chicken fillets, chopped into bitesized pieces

1 onion, chopped

1 red pepper, deseeded and chopped

2 garlic cloves, crushed

1 tsp smoked paprika

1 tbsp tomato purée

300g paella rice

750ml chicken stock

Salt and black pepper

100g frozen peas

200g cooked prawns

Juice of ½ a lemon

Small handful of fresh parsley, chopped

Petunjuk

1 Heat the oil in a large frying pan or paella pan over a medium heat. Add the chorizo and chicken and cook for 5-6 minutes until the chicken is completely cooked throughout. Transfer to a plate and set aside.

2 Keeping the oil and chorizo fat in the pan, add the onion and pepper and cook for 4-5 minutes, stirring regularly. Add the garlic, paprika and tomato purée and cook for one minute longer.

3 Add the paella rice and cook for 1-2 minutes, still stirring.

4 Pour in the stock and add a pinch of salt and a generous amount of black pepper. Cook over a medium-high heat for 15 minutes or until the stock has been absorbed, stirring regularly and adding a splash of water if needed.

5 Stir in the peas and prawns and cook for a further 3-4 minutes or until heated through.

6 Squeeze over the lemon juice, stir in the parsley and serve immediately.