One Pan Chicken Prawn Paella Recipes

Steps:

• Season chicken with salt and pepper. In a 5-quart Dutch oven or heavy-bottomed pot, heat oil over medium-high. Working in batches, cook chicken (do not crowd pot) until browned, 7 to 8 minutes, turning once. Transfer to a plate (reserve pot); set aside.
• Place bell pepper, chorizo, onion, garlic, and tomatoes (with their juice) in pot; season with salt and pepper. Cook, stirring occasionally, until liquid has evaporated, 4 to 6 minutes.
• Add rice; cook, stirring, until translucent around edges, 1 to 2 minutes. Add broth and chicken; bring to a boil. Reduce to a simmer; cover, and cook until rice begins to soften, about 10 minutes. Add peas and shrimp, submerging them in liquid. Cover and cook until shrimp are opaque throughout, 4 to 6 minutes.

Steps:

• Cut the chicken breasts into cubes about 2cm.
• Heat olive in a medium paella pan(38 cm is ideal).
• Saute onions and garlic until soft.
• Add chicken and brown for a few minutes.
• Add peppers and cook for another five minutes.
• Add tomatoes, saute for a couple of minutes then add the paprika. Continue for another couple of minutes.
• Add 900ml of the chicken stock, salt & pepper, and rice, saffron (or tumeric), bring to boil then reduce heat and simmer for 20 minutes covered with foil.
• Add mushrooms, prawns and peas to surface of paella, do not mix in - re-cover.
• Cook for about 10 minutes or until prawns are cooked and liquid has been absorbed. Note- add more chicken stock if required.
• Once cooked remove paella from heat and leave to rest covered for 5 minutes.
• Scatter parsley, spread lemon wedges of paella and serve.