Mixed Meat and Seafood Rice
7,5 / 10
ready in 1 hr
- 2 tablespoons olive oil
- 1 onion (finely diced)
- 2 cloves garlic (finely diced)
- 2 cups Chicken breasts (cut into strips)
- ⅔ cup Chorizo (sliced)
- 2 red peppers (cut into chunks)
- 1 ½ cups Paella rice
- ⅔ cup dry white wine
- 2 cups chicken stock
- ⅔ cup peas (frozen, thawed)
- 2 tomatoes (peeled, quartered, deseeded and diced)
- 1 tablespoon freshly chopped parsley
- 1 ⅔ cups Prawn (peeled and deveined, ready to cook)
Heat the oven to 180°C (160°C in a fan oven), 350°F, gas 4.
Heat the oil in a pan and fry the onions and garlic until translucent. Add the chicken and fry for 1-2 minutes until golden brown. Add the chorizo and peppers and fry together, stirring, for 2-3 minutes. Stir in the rice, fry briefly and deglaze with the wine. Season with salt and ground black pepper and pour over a little stock.
Infuse the saffron threads in 2 tbsp hot stock for around 5 minutes, and then pour over the rice together with the remaining stock and cook for approx. 10 minutes.
Stir in the peas, tomatoes and parsley and cook on the hob for a further 5 minutes, shaking the pan from time to time.
Adding more stock if necessary, transfer to the oven and cook for about another 15 minutes until the liquid has been absorbed. Lay the prawns on top of the paella for the last 5 minutes or so.
Remove from the oven, check the seasoning and serve.