Inspired by our Summer Dish competition winner Karen Clarke, here is our Fishpool spin on this classic Mediterranean dish.
Ingredients
2 x cloves garlic
2 onions diced
2 carrots diced
80g chorizo diced
4 chicken breasts diced
Equivalent of 2 portions of belly pork diced
1 teaspoon smoked paprika
1 tablespoon tomato puree
1.5ltr chicken stock
300g paella rice
200g tiger prawns
200g sandwich prawns
Parsley
2 bunch spring onion
1 x red chilli sliced on the bias angle
Method
In a paella pan or large frying pan, first gently fry the chorizo to create an oil, and then add the garlic and onion
Continue by adding the carrot and lightly frying on a medium to low heat
Slowly add the stock and rice to the pan, followed by the tomato puree, smoked paprika, diced chicken and belly pork
Continue to cook slowly reducing the heat until the rice is al dente
You can choose to add the prawns later on, or fry lightly in butter and add at the end
Finished with lemon, parsley and finely chopped spring onion and red chilli
For an extra touch, we recommend adding…
1 x langostine
5-6 squid rings tossed in salt, pepper and flour with a touch of saffron or tumeric