Here’s the next in a series of simple tasty recipes which have been whipped up and presented to you by your chef lecturing colleagues here at the College.
This is Martin Rodgers’ paella recipe.
If you have a go at making Martin’s recipe, take a wee selfie with your finished dish and send it through to us on marketing@forthvalley.ac.uk
Chicken, Chorizo and Prawn Paella
Ingredients
- 1 chicken thigh per person
- 2 inch piece of chorizo chopped
- Olive oil (plenty)
- Frozen raw prawns 4-6 each
- Arborio rice 100g each approx. - depending on how hungry you are!
- Dice 2 onions, 1 pepper, and a couple of garlic cloves
- Turmeric… a wee shake
- Chicken stock (from a cube obviously)… Martin uses a couple
- A handful of frozen peas
- To finish, chopped parsley and half a lemon each
Method
- Render the chorizo in a large frying pan and remove when all the oil has come out.
- Add oil to pan and slowly fry veg and chicken
- Add rice, coat with the oil and cook for a couple of minutes. Gradually add stock as and when required as it absorbs.
- When the rice is nearly cooked, add the prawns, peas and the cooked chorizo. Garnish with chopped parsley and half a lemon each.
Martin recommends the dish is best served with a glass of Brut Cava (if you’re over 18 of course, and always drink responsibly).
Enjoy!