300g Chicken thigh fillet
1 Chorizo, sliced
4 large Green Prawns
6 tsp RED HILL SPICE GIRLS Paella Perfecta blend
300g Paella Rice (Arborio rice)
3 tbsp Olive oil
1 onion, chopped
1 clove garlic, crushed
1 red capsicum, chopped
1 large tomato, chopped
1 cup Peas
750m chicken or fish stock
Heat Olive oil in Paella pan. Add onion, garlic, chorizo, tomato, capsicum and chicken. Cook for 5 minutes.
Add Paella rice and cook for 2 minutes.
Add stock, 6 tsp Paella Perfecta spice blend and Peas.
Stir for the last time and bring to the boil.
Cook on medium heat for 10 minutes.
Arrange prawns and mussels on top.
Cook 5 further minutes until stock reduces.
Turn off heat and cover with foil or a damp tea towel for 5 minutes.
Serve sprinkled with parsley and wedges of lemon.
Authentic paella calls for the right pan and a thin blanket of rice which is quite dry and never mushy.
The delicious caramelized crust on the bottom of the pan is called “socarrat”.