Chicken and prawn paella

• Serves:4
• Cooking time:1 hr
• Skill level:Easy peasy

This classic one-pan chicken and prawn paella Spanish dish is not only delicious, but it also saves on the washing-up! Not all traditional paellas use chicken, but we like it better this way. Cooked in just 1hr this delicious paella serves 4 people. This classic dish is infused with chorizo sausage, onion, garlic, saffron and paprika. Serve with a cut of crusty bread and drizzle in lemon juice before serving. Make this paella extra healthy by swapping the rice for brown rice instead.

Ingredients

• 30ml (2tbsp) olive oil
• 175g (6oz) chorizo sausage, sliced
• 450g (1lb) chicken fillets, cut into chunks
• 1 onion, peeled and chopped
• 1 garlic clove, peeled and crushed
• 1 red pepper, deseeded and diced
• 225g (8oz) paella rice
• Few strands saffron
• 900ml (1¾ pt) chicken stock
• 100g (4oz) green beans, halved
• 225g (8oz) cooked tiger prawns
• 5ml (1tsp) ground paprika

Method

1. Heat the oil in a deep frying pan and fry the chorizo for 2-3 mins. Remove and set aside. Add the chicken to the pan and fry over a high heat until browned all over. Remove and set aside with the chorizo.
2. Fry the onion and garlic in the hot oil for 4-5 mins until softened, then add the pepper and rice. Cook for 1 min, stir in the saffron and chicken stock. Bring to the boil, then simmer for 15 mins, stirring occasionally.
3. Return the chicken to the pan and add beans. Season with salt and freshly ground black pepper. Cook for 10 mins, stirring frequently until the rice is tender and nearly all the liquid has been absorbed.
4. Add the fried chorizo and tiger prawns to the pan and stir in gently. Cook for 4-5 mins until both are heated through. Serve on warmed plates and sprinkle with paprika.

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