Spanish folk: don’t judge me too harshly. I know this isn’t authentic. But it’s still delicious.
I first ate paella when I went to Spain with my homegirls, aged 18. What a holiday we had. Insane. Six girls in a non-tourist region of Spain…there was this little restaurant which made absolutely fantastic paella. And chips. The best chips and the best paella. I absolutely adore dishes that you can eat with just a folk, and not have to worry about gristle or bones or fat or nasty bits. Okay so we did have to shell the huge prawns that sat atop their rice deathbed, but stuff like that doesn’t scare me. This recipe doesn’t use shell on prawns so you can sit, cross-legged on the sofa and eat this with one hand, preferably with a fork in it.
Before this, I had never attempted to make paella at home. It seemed so scary, and it involved paella pans that you had to treat with love and care, lest they rust. Then I saw this recipe in Donna Hay’s Simple Dinners and we made it and we loved it. My children aren’t so mad on it, but the beauty of this dish (and oh there are so many beauties to it) is that you can pick out the bits you don’t like and eat those you do.
This is the perfect dish for when you don’t really know what to eat (meat? fish?) and don’t have much time, but still want something relatively healthy and comforting. If you ate everything in it you could get those ‘seafood pie’ mixes from the frozen compartments. We don’t because my partner can’t eat bi-valves and those things usually have tons of mussels in them. But we did, as sharp eyed readers may note, add squid rings into this one.
Don’t be tempted to use chicken breast meat, it’s all about the tasty thigh meat here.
What you need for four good portions:
1 red onion which you have sliced
1 teaspoon of dried chilli flakes (leave out for those that don’t like it)
1 teaspoon of smoked paprika
Half or so of a chorizo, it really depends how much you like it and what you’ve got
4-6 chicken thighs, de-boned, skin off, made all nice so you can just eat them without fear of scary stuff and cut into bite-sized chunks
250g short grain rice (no expensive paella rice, you don’t need it, but it must be short grain not wild or basmati or anything healthy, save that for another time)
1 litre of chicken stock
A quantity of raw prawns, again depends how much you like them. We use about 150g
A handful of coriander leaves, chopped up
200g or so of cherry tomatoes, halved
What you do:
Heat a large, deep non-stick frying pan over a good strong heat. add the onion, chilli if using, paprika and chorizo and cook for 3-5 minutes until it’s all golden looking. Now add the chicken and cook for five minutes, turning it so that all sides get lightly browned. Add the rice and stir until all coated, now add the stock and bring to the boil and cook for ten minutes. Add the prawns and cook for a further five minutes until they are pink and the rice is tender. Serve with the coriander sprinkled on top and the cherry tomatoes and a lemon wedge each.