- STEP 1
Pre-heat oven to 160^C. Heat olive oil in a large pan, or Paella dish if you have one. Add the chopped onion, garlic & chilli and sweat down until softened. Then add tomato & pepper.
- STEP 2
Once all vegetables have softened, push to the sided of the pan & add the chicken to the middle where it's hottest. Brown the chicken slightly and combine all together, adding salt, pepper & paprika. Cook the prawns separately.
- STEP 3
Once the chicken is coloured all over, add the chorizo. Cook for 8-10 mins until chicken is cooked through, and chorizo had produced oil. Once it's juicy enough, add the paella rice and mix well.Meanwhile, Infuse the saffron in a small cup of warm water and add to the stock when ready.
- STEP 4
Add a quarter of the saffron-infused stock, stir, and let simmer until rice has absorbed the stock. Repeat this process until you have a quarter of the stock left.
- STEP 5
Add turmeric, salt & pepper (if needing more), a little more paprika, tomato puree. Also add the cooked prawns, frozen peas & stir well. Put into oven for 15 mins.
- STEP 6
Take pan out, add remaining stock & more if needed. Squeeze half a lemon in and return to oven for further 10-15 mins.
- STEP 7
Serve on pre-warmed plates/bowls, and sprinkle with parsley and add a wedge of lemon. Also serve with a dollop of sour cream for a little relief if you don't like too much heat!
