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Chicken and Prawn Paella with Artichokes and Chorizo

  • tracey797
  • Apr 9, 2023
  • 2 min read


This Catalonian recipe is adapted from Rick Stein's Mediterranean Escapes. It is a delightfully easy way to whip up a paella with whatever protein you happen to have on hand. I have modified it to include mushrooms, and if I have a yellow or red pepper on hand, I'll chop that up and add it at the end with the beans and peas. You can add clams, mussels, calamari and scallops if you like more seafood in your paella. I cook the paella in a heavy-bottomed non-stick frying pan that is deep enough to accommodate all the ingredients.


This recipe makes 2 generous helpings. It is a great dish for a big group of people if you increase the quantities.


Ingredients


1 organic chicken breast, boneless and skinless, chopped into bite sized pieces

1 fresh chorizo sausage or smoked chorizo, cut into slices

10 large prawns, peeled and deveined

1 medium onion, chopped

1 large tomato (ideally on the vine), diced

8 artichoke hearts (I use those in a jar to save prep time)

6-8 fresh green beans, stalk ends trimmed, cut into 1 inch pieces

8 button mushrooms, sliced

1 cup frozen peas

Olive oil

Chicken stock (use water if you have celery allergies)

White wine (ideally dry like chardonnay)

1/2 cup Arborio or paella rice

2 garlic cloves, thinly sliced

1 fresh rosemary sprig

1 fresh thyme sprig

Sprinkle of turmeric spice for color

Salt and pepper

Pinch of red pepper flakes


Method

  1. Heat 4 tablespoons of the oil in the pan over a medium-high heat, add the chicken pieces and fry until golden brown. Remove the chicken and set aside on a plate.

  2. Add another 2 tablespoons oil to the pan with the garlic, the prawns and chorizo sausage, and fry for 1 minute until lightly golden. Set aside on another plate.

  3. Add the onions, a little more olive oil and cook for 5 minutes until lightly golden. Add the tomatoes and leave to cook over a low heat for 15 minutes until you have a jamlike consistency.

  4. Add the mushrooms and cook gently until they release their juices and are light golden brown in color.

  5. Add the rice to the pan, coat with the oil, sprinkle with turmeric, salt, pepper and red pepper flakes, and turn up the heat and fry for a minute or two. Then add the stock, the chicken pieces, the artichokes, rosemary and 2 teaspoons of salt and stir briefly to distribute everything evenly around the pan. Leave to simmer for 20 minutes, turning the pan now and then if necessary so that it cooks evenly and doesn't burn.

  6. Meanwhile, drop the beans into a pan of boiling salted water and cook for 3 minutes. Drain and refresh under cold water to retain their bright green color and stop the cooking.

  7. Scatter the beans, peas, prawns and chorizo over the top of the rice and cook for a further 10 minutes, by which time the rice should have absorbed all the stock and be tender, and all the other ingredients should be cooked. A slightly brown crust on the base of the paella is acceptable but take care not to let it burn during cooking.

  8. Season to taste and leave the paella to rest off the heat for 5 minutes before serving.



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