I had such a busy day the other day discussing details with lawyers, landlords, architects, etc and all the while when they were talking to me, i was thinking of this dish. I was craving it as we spoke. I had not eaten all day and the longer the day went on the more i could not concentrate. Do you have those days, that are totally governed by your thoughts for food?
After my most exhausting day, i ran to the supermarket to get a few things to make this dish. So easy, so simple and not much prep. It all goes into one pan and you just let it do the magic while you watch. I love the combination of the chicken, chorizo and prawn mixed with the amber colour of saffron and copper of smoked paprika. It makes this dish decadent and truly something special for me.
My father in law bought me some Greek Saffron from his trip and i used it for this. It has been sitting in my cupboard for a while and now it had its use! Wonderful colour, smell and flavour!
1 large Spanish Onion
Splash of olive oil
500g of Bomba rice (paella rice)
1 pinch of saffron
2 t smoked paprika
400g chicken breast cut into chunks
8 Large prawns
100g peas (frozen)
1 bunch of parsley
salt to season
Splash of wine
450-600ml of chicken stock
- Cut and saute the onion with olive oil
- Add the chorizo, chicken, saffron, smoked paprika and cook through till the chicken is coated and opaque.
- Add the rice and cook for one minute to coat with all the goodness and add a splash of wine
- Now add some salt and cover with your stock just till it covers by half an inch over the rice.
- Add the peas and keep on a high heat for 5 minutes.
- Then lower it to a medium to low heat for another 15 minutes. Do not stir it.
- When it had nearly finished, add the prawns last thing and let them steam.
- Fork it through and add chopped parsley and serve.
I am not usually a surf and turf person but i have to say this dish would not have worked any other way. All the different textures of meat and fish and their own individual flavours was incredible and really highlighted with the paprika and saffron. I would definitely make this again and again.