The orinal recipe is here but without failed I made to order using what was in the pantry and so I have altered some of the measurements. There is a lot of prep work but its all good. The kids intially got freaked out by the yellow colour but soon realised it was just as tasty as the ‘white’ rice they where use to and its one pot.
Deb’s version of the Easy Paella
What you will need:
- 1 tbs olive oil
- 6 drum sticks of chicken
- 1 onion, finely chopped
- 1 chorizo sausage*, chopped
- 1 cup (200g) basmati rice
- 1 tsp ground turmeric
- 425g can chopped tomatoes, drained
- 1/2 red capsicum, chopped
- 2 garlic cloves, crushed
- 1 small red chilli, seeds removed, finely chopped
- 2 cups (500ml) chicken stock
- 250g cooked prawns, peeled (if you have them handy)
- 1 cup of defrosted peas
- 2 tbs chopped coriander leaves
- Lemon wedges, to serve
How to:
- Heat the oil in a large, deep frypan over medium heat.
- Cook the chicken pieces in batches for 3-4 minutes, turning until golden and cooked through. Remove and set aside to drain on paper towel.
- Add the onion and chorizo to the pan and cook, stirring occasionally, for 1-2 minutes until the chorizo begins to crisp. Add the rice and turmeric and cook, stirring, for 2 minutes, then add the drained chopped tomatoes, capsicum, garlic, chilli and stock.
- Bring to the boil, then reduce the heat to medium-low and cook, stirring occasionally for 15 minutes or until all the liquid has been absorbed. Return the chicken to the pan with the prawns, cannellini beans and peas.
- Toss and heat through for 1 minute.
- Stir in the coriander and serve immediately with lemon wedges.
