Tower's Grand Tour: Chicken & Prawn Paella

10 MINS

30-40 MINS

2-3

METHOD

1.    Prepare the ingredients: Chop the chicken thighs into bite-sized pieces and season with a little salt and pepper. Dice the onion and pepper, and set aside. Dissolve the chicken stock cube in 400ml of warm water.

2.    Heat the olive oil in a large frying pan or paella pan over medium heat.

3.     Add the seasoned chicken and cook until browned on all sides (around 5-7 minutes). Remove the chicken and set aside.

4.     In the same pan, add the chopped onion and pepper. Cook for 5 minutes until they soften, stirring occasionally.

5.     Stir in the dried paella rice and smoked paprika, coating the rice in the oil and vegetable mixture. Cook for 1-2 minutes, stirring constantly.

6.     Pour the chicken stock into the pan and stir to combine. Bring it to a boil, then reduce the heat to a simmer.

7.     Add the cooked chicken back into the pan, cover, and let the paella simmer gently for about 15-20 minutes. Check and stir occasionally, adding more water if needed to prevent the rice from drying out.

8.     Let the paella rest for a few minutes before serving.

9.     Once the rice is almost cooked (still slightly firm), stir in the prawns and peas. Cook for an additional 5-7 minutes, or until the prawns turn pink and are cooked through, and the peas are tender.Season with salt and pepper to taste. Once the rice is fully cooked and the liquid is absorbed, remove the pan from the heat.