Prep time: 15 mins
Cook time: 40 mins
Serves 6
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6 Irish chicken thighs/or 6 chicken fillets cut into pieces
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70ml olive oil
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6 cloves of garlic, sliced
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1 green pepper, cut into 1cm cubes
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1 red pepper, cut into 1cm cubes
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1 yellow pepper, cut into 1cm cubes
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1 chorizo sausage, sliced
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1 teaspoon saffron strands
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1800ml chicken stock
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450g frozen peas
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1kg long grain rice
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1 whole lemon cut into 8 slices
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Parsley to garnish
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White fish and/or cooked prawns (optional)
Preparation/Cooking Steps
Add olive oil and peppers to wok or paella pan and cook for 4-5 minutes.
Add the chicken thighs/fillets and chorizo and cook stirring regularly for 15 minutes, until chicken is cooked.
Meanwhile, soak the saffron strands in a little hot water.
Add uncooked rice, saffron and liquid and chicken stock to pan. Bring to boil, and avoid stirring, reduce the heat and cook uncovered for 20 minutes until meat is fully cooked.
Add peas, prawns and white fish to mixture until heated through. Squeeze on some of the lemon juice and garnish the paella with the remaining lemon wedges and the parsley.