Paella

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.

Paella

Serves 4 (large portions!)

INGREDIENTS

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

Seasoning

350g paella rice

1.75 pints of chicken stock

3 tbsp frozen peas

14 cherry tomatoes, halved

200g cooked king prawns

METHOD

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.

Basa and Chorizo Bake

If you’ve seen my meal plan for this week you’ll know this was supposed to be haddock and chorizo bake but unfortunately we couldn’t find any of the haddock fillets in the freezer section at @Lidl so we chose basa instead but any white fish would work. I really like having the cook from frozen fillets in as they’re such a life saver when I’ve forgotten to take anything out of the freezer! 🙈🤣 I made this for three of us so up the amount of fish if you’re cooking for more and add an extra tin of tomatoes.

Basa and Chorizo Bake

Serves 3

INGREDIENTS

350g new potatoes, halved

1 red onion, chopped

1 red/orange pepper, chopped

100g chorizo, skin removed and sliced

1 tbsp olive oil

1 garlic clove, crushed

Seasoning

3 sprigs of fresh thyme

400g chopped tomatoes

380g @lidl frozen basa fillets

METHOD

1. Preheat the oven to 180oC.

2. Parboil the potatoes for 10 minutes.

3. Meanwhile, fry the chorizo in the oil to release it’s flavour.

4. Add the onion and pepper and fry gently until soft.

5. Add the garlic and cook for a further 1 minute.

6. Drain the potatoes and add to the pan, stir to coat in the oil. Cook for another 3 minutes until beginning to brown.

7. Sprinkle in the thyme leaves and season.

8. Pour in the tomatoes and stir.

9. Put the fish fillets on top and cook in the oven according to their instructions.

10. Serve!