Traditional Paella
Rich & smoky Paella rice, with tender chicken pieces, Kind prawns, sliced chorizo sausage & fresh basil
Your Paella should have a slim layer of mildly toasted and caramelised rice at the bottom of your pan. You can turn up the heat for the final few minutes to achieve this
Cooking Method
- In a large hot pan add a splash of oil and fry the sliced chorizo with the diced chicken.
- Add the diced red onion and red peppers and cook for a further 3 minutes.
- Using a measuring jug mix the paella recipe seasoning with 800ml cold water.
- Add to the pan along with the rice and stir.
- Add the prawns and tomatoes and bring to the boil whilst stirring, then reduce heat to simmer.
- Cook for around 25 to 30 minutes or until the rice is cooked.
- Add the peas and chopped basil, then cook for a further 3 to 5 minutes.
- Plate the Paella and finish with lemon wedges and basil tips to serve.
Ingredients
- 270g Paella Rice
- 400g Chicken Breast , Sliced
- 175g Raw king Prawns
- 220g Chorizo Sausage , Diced
- 1 Red Onion , Diced
- 1 Red Pepper , Diced
- 200g Garden Peas
- 1punnet Cherry Tomatoes , Quartered
- 800ml Water
- 1 Basil , Chopped
- 1 Lemon , Cut into wedges
- 15ml Extra Virgin Olive Oil
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