Spanish Paella
Recipe GLPR4d2c6e31082f40
A rustic one-pan Spanish classic combining tender chicken thighs, king prawns, and aromatic spices with paella rice. Chorizo and saffron-infused broth create a deeply flavored, authentic dish that's finished with sweet peas and fresh lemon.
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Ingredients
6 bone-in, skin-on chicken thighs, cut into large bite-sized pieces
1 large Spanish onion, finely diced
1 red bell pepper, seeded and diced
125 g chorizo sausage, skin removed and cut into small dice
2 large garlic cloves, minced
1 teaspoon ground paprika
175 g ripe tomatoes, roughly diced
225 g paella rice or Spanish short-grain rice
125 g cooked peeled king prawns
50 g frozen peas
1–2 whole king prawns for garnish
750 ml boiling water
Salt and black pepper to taste
Directions
Preheat your oven to 180°C (160°C fan). Lightly season the chicken pieces with salt.
Heat a large, shallow nonstick skillet over medium-high heat. Working in batches, place chicken pieces skin-side down and sear until the skin is deep golden brown, then flip and brown all remaining sides. Transfer browned chicken to a plate.
Reduce heat to medium. Add the diced onion, red pepper, and chorizo to the same skillet and cook for 5–10 minutes, stirring occasionally, until the onion is softened and golden and the chorizo has browned at the edges.
Stir in the minced garlic and paprika; cook for 1 minute until fragrant.
Return the chicken to the skillet along with the diced tomatoes and paella rice, stirring to coat. Pour in the boiling water and stir once. Bring the mixture to a simmer, then cover tightly with a lid (or foil) and transfer to the preheated oven.
Bake for 30 minutes, or until the liquid has been absorbed and the rice is tender. The chicken should reach an internal temperature of 165°F (74°C).
Remove from the oven and stir in the cooked prawns and frozen peas. Cover again and return to the oven for 5 minutes to heat through.
Season with salt and black pepper to taste. Garnish with the whole king prawns and serve immediately with lemon wedges on the side.
