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recipes
Paella - Serves 4-6
Ingredients
•
2 tablespoons extra virgin olive oil
•
250g chicken thigh meat
•
150g chorizo, cut into small chunks
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1 onion, finely chopped
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1 red pepper, roughly chopped
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1 garlic cloves, finely chopped
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¼ tsp dried chili flakes
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2 sprigs fresh thyme, leaves only
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1 teaspoon smoked sweet paprika
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3 measures of paella rice
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3 measures of chicken stock
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1 teaspoon saffron threads soaked in a little hot water
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3 large tomatoes, seeds removed, chopped
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150g raw tiger prawns, peeled and cleaned
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250g cooked mixed seafood (squid, mussels, white fish fillet)
•
Freshly ground black pepper
•
Handful flat-leaf parsley, roughly chopped
Method
1. Pour the olive oil into the removable bowl. Fit the lid. Slide the cook/keep warm
selector down and heat for 1 minute or until the cooker switches to the keep warm
mode.
2. Remove the lid, add the chicken pieces and stir. Add the chorizo. Cook for a few
minutes until browned, stirring often. Remove the chicken and chorizo with a slotted
spoon.
3. Add the onions, red peppers, garlic, chili flakes, thyme and paprika. Ensure that cook/
keep warm selector is down and cook until soft. Add the tomatoes and cook until
softened. Add the raw prawns and stir to coat them with oil.
4. Return the chicken and chorizo to the bowl. Add the rice, stock or water and the
saffron with its soaking water, stir.
5. Replace the lid. Ensure that cook/keep warm selector is down and leave until the
cooker switches to the keep warm mode.
6. When the cooker has switched to the keep warm setting, remove the lid and quickly
stir in the cooked seafood. Replace the lid and let it stand for 10 minutes on the keep
warm setting before serving.
7. Serve with lemon wedges and freshly ground black pepper.
Try adding 110g frozen peas, defrosted, at the same time as the cooked sea food.
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