A friend at work asked me if I could post my recipe for paella so here it is 😊 I cooked the whole chicken thighs separately last night and added them at the end but usually I cook the meat in the pan at the start. It’s a very versatile meal- sometimes I omit the prawns and other times I add a seafood mix. I especially love serving it at the table in my large cast iron pan as it reminds me of seeing paella being cooked at Spanish markets.
Serves 4 (large portions!)
8 chicken thighs
1 red pepper, roughly chopped
1 red onion, roughly chopped
1 chorizo ring, sliced
2 tbsp olive oil
2 cloves of garlic, crushed
1 tsp paprika
1 tsp smoked paprika
1 tsp dried thyme
1 pinch of dried chilli flakes
350g paella rice
1.75 pints of chicken stock
3 tbsp frozen peas
14 cherry tomatoes, halved
200g cooked king prawns
1. Cook the chicken thighs in the oven at 190oC for 45 minutes. Once cooked remove from the oven and set aside.
2. While the chicken is cooking, fry the onions, pepper and chorizo in the olive oil for 5 minutes.
3. Add the garlic, spices and thyme and fry for a further minute.
4. Season and stir in the paella rice ensuring it gets coated in oil.
5. Pour in 1 pint of the chicken stock and the frozen peas and simmer for around 25 minutes.
6. Keep an eye on the paella rice, stirring occasionally to ensure it doesn’t stick to the bottom of the pan.
7. Top up with the chicken stock every so often when it starts getting a bit dry so the rice is submerged.
8. After 20 minutes add the cooked prawns and stir through.
9. Most of the stock should have been added (you may need to add more/less- taste the rice to see if it’s cooked). Finish by stirring through the tomatoes and giving them a couple of minutes to warm up.
10. Serve with the cooked chicken thighs on top.