Paella (Spanish Rice) Recipe

Directions:

Step 1 - Heat the olive oil in a large sized non-stick pan over medium heat. Saute the onion, garlic and bell pepper together; cook until onion is transparent (about 3 minutes).

Step 2 - Sauté chicken until golden on all sides. Add salt and black pepper to taste.

Step 3 - Add in the chopped tomatoes, salt and pepper to taste. Cook for 5 minutes until the mixture caramelizes a bit and the flavors meld.

Step 4 - Stir in 1 teaspoon hot smoked paprika, 1 teaspoon dried thyme and  2 cups short grain white rice, stir for 1 minute.

Step 5 - Then pour in the broth and peas. Mix all ingredients until well combined.

Step 6 - Bring to a boil; reduce the heat and cover to allow most of the liquid to absorb into the rice, while stirring occasionally to prevent rice from sticking and burning to the pan underneath. (Cook until the rice is almost cooked through.)

Step 7 - Add in the prawns, mixing them through the rice, and cover again to allow the prawns and rice to cook completely.

Step 8 - Once cooked, sprinkle with the parsley. Drizzle with 1/2 lemon juice over the top before serving for enhanced flavour.

Pro Tip: To round out the meal, serve with a good red wine, a crusty baguette, and a light salad.

Ingredients: 

1 tablespoon olive oil

4 garlic cloves, finely chopped

1 teaspoon hot smoked paprika 

1 teaspoon dried thyme

1 large onion, chopped

1 red bell pepper, chopped

1 tomato, chopped

1 cup frozen green peas

3 cups chicken broth

600 gram shrimp

1 frying chicken, cut into bite sized pieces

2 cups short grain white rice

2 tablespoons fresh flat leaf chopped parsley

Salt and black pepper to taste