Summer paella

Name: Summer paella
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Ingredients: 6 Waitoa free range chicken thighs; Olivado Extra virgin olive oil; 3-4 100g chorizo (sliced); 6 rashers streaky bacon (cut into small pieces); 1 onion (diced); 3 cloves garlic (chopped); 1 tsp saffron; 1 tsp smoked paprika; 2 cups medium grain rice; ¾ cup white wine; 3 ½ cups chicken stock; 1 cup frozen peas; 8 large raw prawns; 16 greenshell mussels (in half shell blanched); a handful of Superb Herb Italian parsley; 1 lemon

This Paella has ingredients from land and sea - Chicken, chorizo and seafood! We highly recommend cooking this paella outdoors on a barbeque.

Print Pin Rate

Prep Time 15

Cook Time 40

Total Time 55

Course Dinner

Servings people

Ingredients

6 Waitoa free range chicken thighs
Olivado Extra virgin olive oil
3-4 100g chorizo sliced
6 rashers streaky bacon cut into small pieces
1 onion diced
3 cloves garlic chopped
1 tsp saffron
1 tsp smoked paprika
2 cups medium grain rice
¾ cup white wine
3 ½ cups chicken stock
1 cup frozen peas
8 large raw prawns
16 greenshell mussels in half shell blanched
a handful of Superb Herb Italian parsley
1 lemon

Instructions

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.