Paella - Spanish Rice
Serves 6
Ingredients
- 4 cups of chicken stock
- 400g tin of tomatoes
- 6 chicken thighs chopped into bite size pieces
- 100g of Chorizo sausage, sliced
- 1 red onion, finely chopped
- 1 ½ cups of risotto rice Arborio
- 2 cloves of garlic
- 3 tablespoons of olive oil
- 1 teaspoon of chopped Rosemary
- 2 Bay leaves
- Zest of 1 lemon
- Salt and pepper
- 10 large prawns
- 2 tablespoons of chopped Parsley
- Lemon wedges to serve
Method
- Preheat the oven to 200 degrees. Heat the stock and tomatoes together in a pot.
- Combine all the other ingredients except the prawns, parsley and lemon wedges in a large deep roasting tray.
- Add the boiling hot stock mixture. Stir to combine and spread out evenly in the dish.
- Cut a piece of baking paper to cover the top and then cover tightly with tin foil.
- Bake until the rice is tender about 30 mins.
- Remove from the oven and top with prawns.
- Bake uncovered for another 10 mins.
- Garnish with lemon wedges and parsley.
