This Paella has ingredients from land and sea – Chicken, chorizo and seafood! We highly recommend cooking this paella outdoors on a barbeque.
Prep Time:15 minutes
Cook Time:40 minutes
6 free range chicken thighs (We love Waitoa)
Extra virgin olive oil ( we love Olivado)
3-4 (100g) chorizo, sliced (we love Hellers)
6 rashers streaky bacon, cut into small pieces (we love Kiwi Bacon)
1 onion, diced
3 cloves of garlic, chopped
1 tsp saffron
1 tsp smoked paprika
2 cups medium grain rice(we love SunRice)
¾ cup white wine (we love Giesen)
3 ½ cups chicken stock
1 cup frozen peas
8 large raw prawns
16 Greenshell Mussels, in half shell blanched (we love United Fish Co.)
A handful of fresh flat leaf parsley, (we love Superb Herb)
We used a large Le Creuset cast iron shallow casserole to cook and serve the Summer Paella.
- Cut each piece of chicken into 3-4 pieces. Season with salt and pepper.Heat a drizzle of of olive oil in a large pan on a medium heat and fry the chicken until golden brown all over. Reduce heat and continue to cook for 12-15 minutes or until cooked through. Remove the chicken from the pan and set aside.
- Put the pan back on the heat, add the chorizo and bacon and fry until browned and crispy. Add the onion and garlic then cook until soft. Add the rice. Pour in the white wine and the chicken stock. Cook on a medium heat for around 20 minutes, stirring occasionally.
- When the rice is almost done add saffron and paprika. Mix well. Stir through the cooked chicken, peas and prawns and continue to cook for 10 minutes or the prawns are cooked. Top with the mussels and continue to cook for a further 5 minutes so the mussels are heated through.
- Serve garnished with the parsley and lemon wedges.