Chicken & Prawn Paella

Total Time: 1 hr 15 mins Preparation Time: 30 mins Cook Time: 45 mins

Ingredients

• Servings: 5
• 3 skinless chicken breasts
• 400 g uncooked large shrimp (peeled)
• 1 large onion (chopped)
• 2 garlic cloves (chopped)
• 3 large tomatoes (peeled and chopped)
• 500 g paella rice
• 1 green pepper (sliced)
• 1 red pepper (sliced)
• 1 liter chicken stock
• 150 g frozen peas
• 1/4 teaspoon saffron (or teaspoon of tumeric)
• 2 lemons, cut into wedges
• 1 cup chopped flat leaf parsley
• 2 tablespoons olive oil
• 1 tablespoon sweet paprika
• 6 mushrooms, quartered
• salt
• pepper

Recipe

• 1 cut the chicken breasts into cubes about 2cm.
• 2 heat olive in a medium paella pan(38 cm is ideal).
• 3 saute onions and garlic until soft.
• 4 add chicken and brown for a few minutes.
• 5 add peppers and cook for another five minutes.
• 6 add tomatoes, saute for a couple of minutes then add the paprika. continue for another couple of minutes.
• 7 add 900ml of the chicken stock, salt & pepper, and rice, saffron (or tumeric), bring to boil then reduce heat and simmer for 20 minutes covered with foil.
• 8 add mushrooms, prawns and peas to surface of paella, do not mix in - re-cover.
• 9 cook for about 10 minutes or until prawns are cooked and liquid has been absorbed. note- add more chicken stock if required.
• 10 once cooked remove paella from heat and leave to rest covered for 5 minutes.
• 11 scatter parsley, spread lemon wedges of paella and serve.