28 November, 2013
Chorizo & Prawn PaellaComments : 4 Posted in : Food, Recipes on by : Reema Tags: food, jamieoliver, paella, recipe, rice, spain, thanksgiving
It is Thanksgiving today and my American friends and family around the world are celebrating a beautiful tradition centred around expressing gratitude and eating lots of delicious food. I always miss being in the US at this time of year and have some great memories of long weekends spent feasting away on turkey, stuffing and pie!
Been a while now since a proper Thanksgiving meal but I do make it a point to always make or do something special on this day and join in the festivities.
On the menu today is famous British chef Jamie Oliver’s Paella. Not your typical Thanksgiving dinner but Mr. A brought back some lovely chorizo from Spain and I was simply looking for a good occasion to eat meat again. I had seen a Jamie Oliver show a few months ago where he cooked a gigantic pot of Paella for a whole town in Spain. The episode stuck in my memory and Jamie is who I turned to for some paella inspiration this morning.
I have taken the liberty of deconstructing Jamie’s recipe to make the paella less intense and a bit simpler. You could go the traditional route and add chicken, mussels, squid to the mix but I prefer to keep things simpler. The process of making paella is pretty consistent otherwise but I did add extra saffron and paprika! 😉
Chorizo & Prawn Paella
100g Chorizo, sliced
150g cooked prawns
1/2 onion, finely chopped
3 cloves garlic, finely chopped
1 litre, chicken stock (I used Kallo Organic cubes)
2 pinches, saffron
2 teaspoons, paprika
250g paella rice
1 handful frozen peas
Sea Salt (optional – I didn’t use any)
1 bunch Flat-leaf parsley, chopped
- Keep aside half of the hot chicken stock and infuse with saffron.
- Get the paella pan (or any wide pan) on the heat and start by slightly browning the chorizo.
- Add the onion and garlic and cook until soft.
- Add the rice, paprika and infused stock and leave to cook on a medium heat, stirring occasionally until the rice is nearly cooked (around 12-15 mins). If the mixture seems a bit dry, then feel free to add more chicken stock, as needed.
- Pour in the rest of the stock along with the peas. Place a lid on the pan and cook for 10 more minutes.
- Add the cooked prawns right at the end and leave the paella on the heat for another minute or so.
- Serve with a sprinkle of chopped parsley and a wedge of lemon.
My kitchen is smelling divine right now and I can’t wait to have the paella tonight with a glass of red wine.
Happy Thanksgiving, everyone!