Paella Recipe by Sashi Cheliah
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.