Chicken, chorizo and prawn paella

chorizo

🥗Healthier: turkey chorizo

💰Cheaper: smoked sausage

Turkey chorizo is lower in fat, while smoked sausage is less expensive.

prawns

🥗Healthier: shrimp

💰Cheaper: canned tuna

Shrimp is often fresher, while canned tuna is a budget-friendly alternative.

paella rice

🥗Healthier: quinoa

💰Cheaper: arborio rice

Quinoa offers a healthier grain option, while arborio rice is often less expensive.

chicken broth

🥗Healthier: homemade broth

💰Cheaper: water with bouillon cubes

Homemade broth is healthier, while bouillon cubes are a cost-effective substitute.

Start by placing crumbled chorizo into the pan to render fat and make it crispy.

Use calasparra rice from Spain for better flavor.

Add sliced chicken thighs to the pan after the chorizo has rendered some fat, browning the chicken but not cooking it through.

Season the chicken with a little salt and pepper, being cautious of the saltiness from the chorizo and anchovies.

Add sliced capsicum, anchovies, garlic, and parsley sauce to the pan, cooking until the capsicum is soft and the garlic is not burnt.

Add a little more olive oil to the pan to ensure the rice gets coated in oil before adding the liquid.

Stir in a can of chopped tomatoes and then ladle in warm chicken stock, ensuring to scrape up any bits stuck to the bottom of the pan.

Return the browned chicken to the pan, spreading it evenly, and cover with foil to simmer gently for about 20 minutes.

After 20 minutes, carefully lift the lid and sprinkle in the frozen peas and prawns, covering again for another 5 minutes to finish cooking.

Check for the socarrat (crust) at the bottom, adjusting heat as necessary to build it without burning.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens