A Paella of Chicken, Prawns, Chorizo and Vegetables

Serving: 4 people

Preparation time: 20 minutes Cooking time: 40 minutes

Ingredients:

• 2 cups paella rice (Bomba rice or Arborio rice)
• 4 cups chicken broth
• 1/2 teaspoon saffron threads
• 1 teaspoon ground turmeric
• 1 boneless, skinless chicken breast, cut into bite-sized pieces
• 8 large prawns, peeled and deveined
• 1/2 cup chorizo sausage, sliced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1 cup frozen peas
• 1/4 cup olive oil
• Salt and pepper to taste
• Lemon wedges for serving
• Fresh parsley, chopped, for garnish

Preparation:

Prepare the Saffron Broth

1. In a small saucepan, warm the chicken broth over low heat. Add saffron threads to the broth to infuse its flavor and color. Let it simmer gently while you prepare the other ingredients.
2. Sear the Meat: In a large paella pan or wide skillet, heat the olive oil over medium-high heat. Add the chicken pieces and cook until browned on all sides. Remove and set aside. Add the prawns and cook for about 1-2 minutes on each side until they turn pink. Remove and set aside.
3. Cook the Chorizo and Aromatics: Add the sliced chorizo to the pan and cook until it releases its oils and becomes slightly crispy. Remove and set aside. In the same pan, add the chopped onion and diced bell peppers. Sauté until softened.
4. Add Rice and Spices: Stir in the minced garlic, smoked paprika, and ground turmeric (if using). Add the Arborio rice to the pan and stir to coat it with the spices and vegetables.
5. Simmer with Broth: Pour in the saffron infusion along with the chicken broth. Season with salt and pepper to taste. Bring the mixture to a simmer and let it cook uncovered for about 15-20 minutes, or until the rice is almost cooked. Stir occasionally.
6. Add Protein and Peas: Nestle the cooked chicken, prawns, and chorizo into the rice. Sprinkle the frozen peas over the top.
7. Finish Cooking: Continue to cook the paella for an additional 10-15 minutes, or until the rice is fully cooked and has a slightly crispy bottom layer known as “socarrat.”
8. Garnish and Serve: Once the rice is cooked, remove the pan from heat.
9. Garnish with chopped parsley and lemon wedges. Let the paella rest for a few minutes before serving.
10. Serve: Serve the paella directly from the pan, making sure each portion has a mix of chicken, prawns, chorizo, and vegetables.
11. Squeeze fresh lemon juice over individual servings to enhance the flavors.