Description
A vibrant and flavorful Spanish paella featuring succulent prawns, tender chicken thighs, and spicy chorizo, cooked together with aromatic saffron, smoked paprika, and fresh vegetables for a classic, hearty meal perfect for sharing.
Ingredients
Paella Base
- Big pinch saffron threads
- 2 tbsp olive oil
- 350 g skinless boneless chicken thighs, chopped into bite-size pieces (about 3 medium thighs)
- 1 Spanish chorizo sausage, sliced into half moons (100g)
- 1 medium brown onion, finely chopped
- 1 medium red capsicum (red bell pepper), diced
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1 tablespoon tomato paste
- 1 ½ cups paella rice (calasparra rice / bomba rice) (300g / 10½oz)
- 3 cups chicken stock (750ml)
- ¾ cup frozen green beans or frozen peas (95g / ~3½oz)
- 8-10 medium or large raw prawns
To Serve
- Parsley
- Lemon wedges
Instructions
- Prepare Saffron Infusion: Add the saffron threads to ¼ cup of hot water and set aside to release their flavor and color.
- Cook Chicken, Chorizo, and Onion: Heat the olive oil in a paella pan or similar over medium-high heat. Add the chicken pieces, sliced chorizo, and finely chopped onion. Cook for 5-6 minutes, stirring regularly until the chicken is sealed and the onion has softened.
- Add Capsicum and Garlic: Turn the heat down to medium. Stir in the diced red capsicum and minced garlic. Cook for 2 minutes, stirring often to soften the vegetables evenly.
- Add Spices, Tomato Paste, and Rice: Sprinkle the smoked paprika over the mixture, add the tomato paste and paella rice. Cook for another 2 minutes, stirring regularly to coat the rice and toast gently.
- Add Stock and Saffron Water, Simmer: Pour in the chicken stock and saffron infusion. Mix well and bring the mixture to a boil. Reduce heat to low, cover with a lid, and let simmer gently for 12-15 minutes. Stir at the 5 and 10-minute marks to prevent sticking and ensure even cooking.
- Add Green Beans and Season: Remove the lid and stir in the frozen green beans (or peas). If the mixture seems dry or is catching on the bottom, add a few tablespoons of water. Taste the rice and season with salt to your liking.
- Add Prawns and Cook: Arrange the raw prawns on top of the rice mixture. Cook uncovered for 5-7 minutes, until the prawns turn pink and are cooked through.
- Create Socarrat (Toasted Bottom): Once the prawns are cooked, remove the lid and turn the heat up to high for 1-2 minutes to brown the rice at the bottom of the pan, creating the prized socarrat crust.
- Serve: Garnish with chopped parsley and lemon wedges. Serve hot directly from the pan and enjoy your authentic seafood and meat paella.
- Feedback: Please take a moment to leave a comment and rating. Your feedback is appreciated and very helpful!
Notes
- Use a wide, flat pan (ideally a paella pan) to allow even cooking and socarrat formation.
- Adding water during cooking helps prevent the rice from over-drying or sticking to the pan.
- Adjust salt at the end after tasting to avoid over-seasoning.
- Socarrat is the crispy rice layer at the bottom, a hallmark of good paella.
- For authentic flavor, use saffron and smoked paprika.
- You can substitute green beans with frozen peas if preferred.
- If unavailable, regular short-grain rice can be used but will alter texture.
