Paella-Style Chicken And Prawn Rice
Makes / serves: 4 portions
Draft recipe
Method
- Brown chicken in oil.
- Add onion and pepper and soften, then garlic and paprika.
- Add tomatoes and reduce 5 minutes.
- Stir in rice, add 750ml stock and simmer gently uncovered 18–25 minutes, topping up as needed.
- Add prawns and peas for final 5 minutes; ensure chicken and prawns cooked.
- Rest covered 5 minutes and finish with lemon.
Recipe details
Paella rice has its own method; Fraser’s basmati ratio does not apply.
Related recipes
Components and suggested sides, shown with their own batch quantities.
Chicken Stock
About 1.2–1.5 litres. Use the amount specified in the main recipe.
- 1 roast chicken carcass.
- 1 carrot.
- 2 celery sticks.
- 1 onion.
- 2 garlic cloves.
- 1 bay leaf.
- 1 tsp peppercorns.
- about 2 litres water.
- up to 1 tsp salt, optional.
- Put ingredients in a pot with enough water to cover.
- Bring just to simmer, skim, then keep at a very gentle simmer for 3 hours.
- Strain without forcing solids, taste before salting.
- Cool quickly in smaller containers, refrigerate and use within 48 hours or freeze.