SunRice

Chorizo, Chicken & Prawn Paella

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Prep time

15min

Cook time

60min

Enjoy Spanish cuisine at home with this delicious chorizo, chicken and prawn paella recipe! The tasty combination of ingredients make a flavourful dish.

SunRice White Medium Grain Rice

SunRice White Medium Grain Rice

- Round, tender, succulent - Locks in moisture when cooked - Ideal for creamy dishes like paella and risotto - Suitable for Middle Eastern, Korean, and Spanish recipes - Good choice for desserts - Naturally gluten free

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Ingredients to serve:

This recipe was originally designed for 4 people. Amended serving sizes for 1, 2, 6, and 8 people are intended to serve as general guidance only. Cooking times may need to be adjusted to suit your amended serving size.

  • 250 g SunRice White Medium Grain Rice

  • 300 g Chicken Breast Fillets (cut into strips)

  • 100 g Chorizo (sliced)

  • 250 g Prawns (peeled and deveined, ready to cook)

  • 2½ tbsp Olive Oil

  • 2 clove Garlic (finely diced)

  • 2 Red Capsicum (cut into chunks)

  • 150 ml Dry White Wine

  • 500 ml Chicken Stock

  • g Saffron Thread (can be omitted if not available)

  • 100 g Frozen Peas

  • 2 Tomatoes (peeled, quartered, deseeded and diced)

  • 1 tbsp Parsley (coarsely chopped)

  • 1 Onion (finely diced)

Medium Grain

White medium grain rice is a round, tender and succulent grain, allowing it to lock in moisture when it is cooked. This rice is often used in dishes that require a bit more creaminess, like paella or risotto. It is also ideal in your favourite Middle Eastern, Korean and Spanish dishes.

Characteristics

Medium

Medium

Tender

Tender

Soft

Soft

Photo of Chorizo, Chicken & Prawn Paella

Method

  • Heat the oven to 180C (160C in a fan oven).

  • Heat the oil in an oven proof pan and fry the onions and garlic until translucent. Add the chicken and fry for 1-2 minutes until golden brown. Add the chorizo and peppers and fry together, stirring, for 2-3 minutes. Stir in the rice, fry briefly and deglaze by adding the wine. Season with salt and ground black pepper and pour over a little stock.

  • Infuse the saffron threads in 2 tablespoon hot stock for around 5 minutes, and then pour over the rice together with the remaining stock and cook for approx. 10 minutes.

  • Stir in the peas, tomatoes and parsley and cook on the hot plate for a further 5 minutes, shaking the pan from time to time.

  • Adding more stock if necessary, transfer to the oven and cook for another 15 minutes until the liquid has been absorbed. Lay the prawns on top of the paella for the last 5 minutes.

  • Remove from the oven, check the seasoning and serve.

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