Name: Chicken, Chorizo and Squid Paella Recipe
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: Serves: 6–8
Cuisine: Spanish
Ingredients: oil for frying; 2 onions, chopped; 2 garlic cloves, crushed; 2tsp pimenton (smoked paprika); 3 tomatoes, peeled, deseeded and chopped; 2 red peppers; 500g (1lb 2oz) chicken, chopped into chunks; 150g (5oz) squid, chopped up; 250ml (9fl oz) white wine; 400g (14oz) paella rice, Bomba preferably; pinch saffron; 700ml (1¼pt) chicken stock; 200g (7oz) cooked chorizo, thickly sliced then chopped; 150g (5oz) frozen peas; 150g (5oz) raw large prawns

Ingredients

oil for frying
2 onions, chopped
2 garlic cloves, crushed
2tsp pimenton (smoked paprika)
3 tomatoes, peeled, deseeded and chopped
2 red peppers
500g (1lb 2oz) chicken, chopped into chunks
150g (5oz) squid, chopped up
250ml (9fl oz) white wine
400g (14oz) paella rice, Bomba preferably
pinch saffron
700ml (1¼pt) chicken stock
200g (7oz) cooked chorizo, thickly sliced then chopped
150g (5oz) frozen peas
150g (5oz) raw large prawns

Method

Heat the oil in a heavy-based frying pan or paella pan and fry the onions with a pinch of salt until they are soft. Add the garlic and pimenton, cook for a minute, then add the tomatoes, peppers, chicken, squid, white wine and rice. Mix well and cook for 5 minutes.
Add the saffron and stock. Season, bring to the boil then reduce the heat to a simmer and cook for 15 minutes, without stirring.
Add the chorizo and peas, then cover and cook for an additional 15 minutes. Add the prawns towards the end of cooking.
Remove from the heat and leave to stand for 5 minutes before serving.

Serves	6–8
Skill	Easy
Preparation Time	15 mins
Cooking Time	50 mins
Total Time	1 hours 5 mins