As seen on Season 3 of Adelady TV on Channel Nine.
Ingredients (serves 8 to 10)
1 large brown onion (chopped finely)
2 cloves garlic (chopped finely)
1 red capsicum (diced)
700g chicken thighs (halved)
2C Calasparra or Arborio rice
1C white wine
1L good quality chicken stock
400g can crushed tomatoes
3T G-Fresh Paprika (Smokey)
1T G-Fresh Piri Piri Seasoning
Pinch G-Fresh Saffron steeped in 1⁄2C boiling water
1C frozen or fresh peas
300g peeled green king prawns
G-Fresh Atlantic Sea Salt / G-Fresh Pink Himalayan Salt
G-Fresh Black Pepper
Handful of flat leaf parsley (chopped)
1 lemon (cut into wedges for serving)
In your paella or saute pan, heat 3 tablespoons of oil, then fry chicken until brown on both sides. Remove chicken, then add onion, capsicum and garlic. Cook for a further few minutes. Add G-Fresh Paprika (Smokey) and G-Fresh Piri Piri Seasoning, then cook for a further minute.
Deglaze pan with white wine and cook for 1 minute (to reduce slightly) then add tinned tomatoes, G-Fresh Saffron, water and season to taste.
Put chicken back into the pan, then carefully pour rice around the chicken. Add stock (making sure the rice is all covered), reduce heat to low, then allow it to cook without stirring for around 20 minutes (until rice is almost al dente and liquid has reduced considerably). Please note: Don’t worry if it appears to be sticking. This will sort itself out when the rice rests later.
Scatter peas over the top and cook for another 5 minutes. Add prawns and cook for no more than 2 minutes (they will continue cooking when the rice rests). Paella should appear done with a small amount of stock.
Turn off heat, cover completely with foil and put in a warm place for 20 minutes. This is very important, because it allows the rice to relax and soak up all the flavour.
When ready, sprinkle flat leaf parsley over the top and serve in the middle of the table, with lemon wedges placed around the rim of the pan.