- 400g can chopped tomatoes
A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…
- 600ml chicken stock
- 1 tsp smoked paprika
- good pinch of saffron
The stigma of a type of crocus, saffron threads have a pungent and distinctive aroma and flavour…
- 1 onion, chopped
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 1 garlic clove, crushed or finely chopped
- 2 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 300g paella rice
- 4 chicken thighs (skin on or boneless), cut in half
- 200g chorizo, sliced
A coarsely textured, spiced pork sausage widely used in Spanish and Mexican cooking. It is made…
- 150g raw king prawns, leave the shell on a few if you prefer
- good handful of frozen peas
A type of legume, peas grow inside long, plump pods. As is the case with all types of legume,…
- 1 lemon, quartered (optional)
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
Heat oven to 220C/200C fan/gas 8. Put the chopped tomatoes (including their juice), stock, paprika and saffron in a large heatproof jug or bowl and microwave for about 5 mins on high until steaming hot.
Tip the onion and garlic into a generous roasting tin or ovenproof dish, drizzle over the oil and mix to coat. Cook in the oven for 20 mins until beginning to brown.
Stir in the rice, chicken, chorizo and hot stock mixture, season well and return to the oven for 20 mins (don’t cover).
Stir in the peeled prawns and peas, dot any shell-on prawns on top, and return to the oven for 5-10 mins until the rice, chicken and prawns are cooked through. If serving with lemon, a nice touch is to pop the lemon slices on top of the paella for the last 5 mins of cooking, to make them hot and juicy. Check the seasoning and serve at once.
Other ideas for paellaIf you have 250g cherry tomatoes to hand, cook them with the onions in step 2, omit the can of tomatoes and increase the stock to 1 litre.
Other ideas for paellaYou can spice up this dish by adding a good pinch of chilli flakes to the stock, and if you have fresh herbs to hand, add chopped rosemary in step 3.
Other ideas for paellaFor extra richness, finish the dish by stirring in a slug of dry sherry and a good knob of butter just before serving.
Other ideas for paellaAdd a handful of scrubbed mussels, as well as, or instead of the prawns. Discard any that don’t open.