I’m back! Having taken the hint from Chicago John of The Bartolini Kitchen, I am back from hiatus following my hibernation during what has probably been the coldest and wettest Western Australian winter I have known. Don’t worry, I survived on a diet of wonderful comfort food and red wine!
It is a beautiful spring day in WA and friends for lunch sees me preparing my Paella – a great dish for sharing out in the sunshine. My Paella may not adhere strictly to the Spanish version but it is one I have perfected over the years and seems to be popular when served – I hope you try it and enjoy it. This recipe will serve 4 people.
6 Chicken Portions, Drumsticks or Thigh Fillets
1 Chorizo, thinly sliced
16 Raw Prawns, Whole or Shelled – your preference
1 Onion, finely chopped
2 Garlic Cloves, crushed
1 tspn of Smoked Paprika (Pimenton)
1 cup Arborio Rice
500ml Chicken Stock
3 Tomatoes, halved
1/2 cup Frozen Peas
1 Lemon, quartered
Salt & Black Pepper to Season
Pour a little olive oil into a large frying pan or, ideally, a Paella pan and brown the chicken portions and Chorizo until the Chorizo begins to become crispy on the edges. Remove the chicken and Chorizo and then add the onion and garlic and cook until translucent. Sprinkle over the Paprika and cook for another minute or so. Add the arborio rice and and stir to coat with the onion, garlic and Paprika mixture and allow to cook for 2-3 minutes.
Add half the chicken stock and then add back the chicken portions and Chorizo. Reduce the heat so the rice gently absorbs the stock – add more stock if required. When the stock has nearly all been absorbed, add the rest of the stock and then when half of that has just about been absorbed, add the Prawns, tomatoes and frozen peas and season to taste.
When the Prawns are cooked, remove the pan from the heat and cover with a clean tea towel for about 5-10 minutes. When the Paella has had its little siesta, place the Lemon quarters around the pan and take to the table and serve with a lovely cold bottle of crisp, white wine or a nice Pinot noir and good friends.