Spanish Paella with Chicken and Prawns

PREP TIME

20 minutes

COOK TIME

30 minutes

SERVES

4-6 people

Ingredients

6 tablespoons olive oil
12 skinless, boneless chicken thighs, cut into 3cm pieces
450g chorizo, sliced
3 onions, finely chopped
6 garlic cloves, finely chopped
3 tablespoons The Spice People Spanish Paella Spice mix
900g paella rice (any short-grain rice, can use arborio)
3 liters chicken stock
450g raw, peeled and deveined king prawns
300g frozen peas

The love this recipe

I’ve had the privilege of sampling some amazing food from many different countries all over the world; but one dish in particular has always stood out to me – Spanish Paella. Being one of my favourites, I knew I had to try and replicate it myself at home, so I came up with our Spanish Paella Spice mix.

This blend is the perfect balance of sweet, smoky and spicy, which to me, Spanish cuisine is all about. I just love the classic combination of spicy chorizo, tender chicken and sweet prawns, but you can add in, take out and substitute for any other seafood or protein of your choice; you could even sub-in some capsicum and zucchini for a great vegetarian or meat-free Monday option.

When constructing this recipe, my aim was to not only emulate the authentic Spanish flavours but make it as easy and straight forward as possible. Mid-week, I have this dish cooked and on the table in under an hour and the flavour is second-to-none with our spice mix doing the heavy flavour-lifting for you. Give this simple recipe a go and bring the flavours of Spain to your kitchen.

Directions

Heat the oil in a large frying pan and fry the chicken over a medium-high heat for 5-6 minutes. Add the chorizo and cook for a further 4 minutes. Once sufficiently browned, transfer the meat to a plate and set aside.
Place the pan back on a medium heat and add the onion, frying for 5 minutes until softened. Add the garlic and The Spice People Spanish Paella Spice mix and fry for 1 minute, until the spice mix becomes fragrant. Add the rice and coat in the spiced oil and onions then add the stock and cook without stirring for 25 minutes or until the liquid has been absorbed.
Add the prawns, peas and the set-aside chicken and chorizo. Cook for 4 minutes. Serve with fresh lemon wedges and a sprinkling of parsley (optional).