Easy chicken & prawn paella with Roodeberg Classic Rosé

Recipes by Ilse van der Merwe of www.thefoodfox @The_FoodFox

Ingredients (serves 5-6)
30 ml olive oil

1 onion, finely chopped

1 medium red pepper, diced

100 g chorizo, sliced

10 ml (2 teaspoons) smoked paprika (or regular paprika)

2 cups paella rice (bomba/arborio)

1 liter (4 cups) warm chicken stock

400 g boneless chicken, sliced into bite size chunks

250 g prawn tails (peeled or unpeeled)

1 cup frozen peas

A handful Italian parsley, chopped

Lemon wedges, to serve

Method

In a large deep pan (at least 30cm) over medium heat, add the oil and fry the onion, red pepper and chorizo together until the onion is soft and translucent.

Add the paprika and fry for another minute.

Pour the rice evenly over the surface of the pan, then add 3 cups of the stock and bring to a simmer.

Add and spread the chicken chunks and cook for about 10 minutes or until most (but not all) of the liquid has been absorbed (don’t stir).

Add a little more stock, then arrange the prawn tails and peas over the surface.

Turn the heat down to low, cover the pan with a lid or with foil, and cook for another 3-4 minutes until the prawns are done, the rice is al dente, and most of the liquid has been absorbed. You can have some darkened toasty rice at the bottom - it is a highly prized part of a successful paella.

Season with salt and pepper and remove from the heat. Serve hot topped with fresh parsley and a few lemon wedges.

ALSO SEE

Roodeberg fits like a glove with autumn comfort food

Go to Recipe Index