PAELLA

Recipe by Sashi Cheliah

Ingredients

Large pinch of saffron, toasted in aluminium foil

1 tbsp salt
2-3 tbsp extra virgin olive oil
1 spicy chorizo, sliced
4 boneless chicken thighs, skin-on
1 brown onion, sliced
50g green beans
1 red capsicum, sliced
2 artichokes, trimmed and quartered
3 garlic cloves, chopped
1 tbsp smoked paprika
1 large tomato, grated
1 cup vegetable or chicken stock
2 cups cooked rice, cold
10 large fresh prawns
Few sprigs of rosemary
2 lemons, cut into wedges

Method

In a large Paella pan or large flat pan add the salt, oil and sliced chorizo. Once the chorizo starts to change colour, add the chicken skin side down and cook for 3-4 minutes until the skin is brown and crispy.

Add the brown onions and cook for 2-3 minutes until softened. Add the vegetables and garlic to the pan and cook for 2-3 minutes until the vegetable half cooked.

Add paprika, tomato and stock to the pan and bring all to a boil.

Add the cold cooked rice and saffron to the pan, do not over mix. Cook over high heat for 3-4 minutes until a crust appears around the edges of the pan.

Reduce the heat to simmer, add rosemary and prawns to the pan. Cover the pan with aluminium foil and cook for 3-4 minutes.

Allow the rice to rest for 5 minutes before serving. Serve with a wedge of lemon.

* For a vegetarian option, replace the chorizo, chicken and prawns with paneer and assorted mushrooms.