Paella-ish

Takes about 1 hour total

Serves 4

Serve with side salad, or as part of a tapas night!

Drink with red wine sangria, or a crisp white wine

You will need...

1 x Paella-ish Spice Mix

300g paella, or risotto rice

4 x boneless chicken thighs, cubed

200g chorizo, sliced

150g frozen raw king prawns

1 x red onion, diced

1 x red pepper

1 x generous handful of frozen peas

2 x garlic glove, finely sliced

1 x 400g can chopped tomatoes

600ml chicken stock

1 lemon, quartered


For a veggie version...

-Replace chicken with firm tofu, marinated in the spices overnight

- Add more veggies - chickpeas, cherry tomatoes, extra peppers

Method
1. Heat oven to 200C/gas 8.

2. In a large pan, fry the diced onion in a little olive oil until soft, about 3 minutes. Add the cubed chicken and chorizo and cook until the chicken is browned, about 5 minutes. Add the chopped pepper and cook for a further 2 minutes.

3. Add the Paella-ish Spice Mix, sliced garlic cloves and paella/risotto rice to the pan, and stir until everything is coated.

4. Transfer the contents of the pan into an oven proof casserole dish, and add the can of chopped tomatoes and the chicken stock. Cover with a lid, or with foil and bake for 30 mins.

5. Remove from the oven, and remove the lid. Stir in the frozen prawns and frozen peas, and return to the oven for 10 minutes.

  • At this stage, taste test the rice - it should only be slightly undercooked and most of the liquid should have been absorbed. If it is slightly crunchy in the centre, add a little more chicken stock, or a dash of hot water.

6. Remove from oven (check prawns are cooked through and squeeze the juice of one wedge of lemon across the top. You can add extra lemon wedges and chopped parsley if you want, to make it look fancy!

Spice Mix Ingredients

Onion Powder, Garlic Powder, Smoked Paprika, Turmeric, Cumin, Chilli Flakes, Mixed Herbs, Salt, Pepper