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Paella is a real classic and it’s a dish intended for sharing. It also contains seafood, a Velentine’s day classic. So why not prepare a paella for two for Valentine’s day? This version includes chorizo, chicken and a blend of seafood all combined with saffron-flavoured rice.
5/20/2
Ingredients:
1 tbsp olive oil
½ red onion, thinly sliced
130g (4 ½ oz) diced chorizo
1 chicken breast, thinly sliced lengthways
1 small bell pepper, deseeded and sliced lengthways
100g (3 ½ oz) paella rice
pinch of saffron
1 chicken stock cube, made up to 500ml (2 cups) with boiling water
200g (1/2 lb) frozen seafood selection, defrosted and drained well
100g (3 ½ oz) peas
4 tbsp fresh chopped flat-leaf parsley
lemon wedges, to serve (optional)
Method:
Heat the oil in a large heavy-based, lidded, frying pan and cook the red onion and chorizo for 3-4 minutes, stirring, until soft, golden in places and the chorizo has released its oil.
Add the chicken breast and bell pepper and cook for a further 3-4 minutes until the chicken is cooked through. Add the rice, stir well, then add the saffron and chicken stock. Bring the ingredients to the boil, then reduce the heat to a gentle simmer and cook for 15 minutes, stirring occasionally and adding a little more stock or water if necessary until the rice is tender.
Add the seafood selection and peas and simmer again for a further 4 minutes until the seafood is piping hot, adding more stock as necessary.
Stir through the parsley and serve with fresh lemon wedges, if you like.
