One pot recipe for Traditional Paella with chicken, spicy sausage and prawns – you can add other ingredients to it to suit your own taste
250g spicy sausage like chorizo sliced
250g boneless skinless chicken breasts in cubes
1 tablespoon olive oil
1 teaspoon crushed garlic
1 cup white rice (uncooked)
1 cup finely chopped onion
1 1/2 cups chicken stock
1 tin chopped peeled tomatoes 440g in juice
1/2 teaspoon paprika
Pinch cayenne pepper
500g peled and deveined prawns
1 red pepper sliced thin
1 green green pepper sliced thin
1/2 cup frozen peas
Heat a large wok or heavy based frying pan (a big one with sides at least 7cm or so high) and add a little oil. Cook the chicken cubes and sausage until the chicken is lightly browned.
Now add the onion and garlic and cook for about 1 or 2 minutes stirring constantly. Now toss in the rice and allow it to begin to brown on the edges, you must stir it every minute or so.
Once you can smell the rice browning, it has quite a distinctive smell, add the chicken stock, tomatoes and all of the spices. Mix it up a bit to distribute the tomatoes evenly, bring it to a boil, reduce the heat and simmer it for 15 minutes with a lid or covering on.
Remove the lid, add the prawns, peppers and the peas, give it a little mix to incorporate them and allow to simmer for a further 10 to 15 minutes uncovered. It is important to keep an eye on it during this period and to test the rice for tenderness. As soon as the rice is done and there is no liquid left, it is done. If you have some parsley, chop it up to finish it off but not required.
Serve it straight from the wok or pan with a salad and some crisp bread.