Paella

  • 3 tbsp olive oil
  • 1 medium onion, finely diced
  • 2 cloves of garlic, crushed
  • 1 red capsicum, diced
  • 125g chorizo sausage, casing removed, diced
  • 30g boneless, skinless chicken thigh meat, diced 2 cm cubes
  • 2 tbsp Simon Gault Home Cuisine Indian seasoning
  • 375g Arborio rice
  • 1 1/4 litres Simon Gault Home Cuisine fish stock
  • 125ml white wine
  • 1 sprig of thyme
  • 1 tsp smoked paprika, sweet or hot depending on your preference
  • 1 pinch saffron (optional)
  • 2 tomatoes, chopped
  • 1 cup green peas
  • 12 prawn cutlets
  • 3 tbsp parsley, chopped
  • 5 wedges lemon to garnish

Paella

Preheat oven to 180°C.

Heat olive oil in a paella pan or a large frypan (you’ll need a 30cm, deep frypan) over a medium heat. Add the onion, garlic and capsicum and cook for 4 minutes, stirring occasionally. Add the chorizo, chicken, Simon Gault Home Cuisine Indian seasoning and rice. Cook for 5 minutes then add the wine and continue to cook. Stir in three quarters of the Simon Gault Home Cuisine fish stock, thyme smoked paprika and saffron and cook for 20 minutes stirring occasionally. Pour in the remaining stock, tomatoes, peas and adjust the seasoning with salt and pepper. Arrange the prawns on top and then place into the oven and bake for a further 20 minutes.

Remove from the oven and sprinkle with the chopped parsley then serve with the lemon wedges.