PAELLA WITH CHICKEN, KING PRAWNS & CHORIZO
Chicken, king prawns and Spanish chorizo on a bed of our paella rice, cooked in lobster stock then topped with fresh parsley and red pepper flakes. Perfect!
How to Cook
- This recipe is made with some raw ingredients, so please follow these cooking instructions carefully.
- Preheat your oven to 220°C/200°C fan/gas
mark 7. (Be careful not to grill by mistake!)
- Remove the film but leave the paella in its wooden tray*.
- IMPORTANT! Unfold the foil we’ve hidden under the wooden tray and tightly wrap over the wooden tray. This will keep everything nice and succulent while it cooks.
- Place the foil-topped wooden tray in the centre of the oven and cook for 35 minutes.
- Leave to stand for 2 minutes. Before serving, remove the foil and stir the sauce and rice together. Make sure it’s piping hot throughout.
Our Chef Recommends
It's not easy to make a really good paella but I think we've cracked it. Let us know if you agree!More about ABI
A little bit
on the side
WATERCRESS SALAD WITH MANCHEGO, TOASTED ALMONDS AND SHERRY VINEGAR
½ garlic clove, chopped
2 tbsp sherry vinegar
3 tbsp extra-virgin olive oil
Coarse sea salt
2 handfuls watercress, stalks removed
1 handful slivered almonds, toasted in a pan
100g manchego cheese, cut into thin slices
1. Put the garlic, vinegar, olive oil and a good pinch of salt into an empty jam jar and shake until emulsified. (Or whisk together in a bowl.)
2. Combine the watercress, half the almonds and half of the cheese shavings in a bowl. Pour over the dressing and toss. Finish with the remaining cheese and almonds. Serve.
If you’re in the mood for white wine, an albariňo or vinho verde partners really well with our paella. But don’t feel limited to whites. Reds can work really well too, especially when lightly chilled. Rioja and medium-bodied tempranillo make excellent choices.