Easy prawn and chicken sausage paella
This recipe goes together in less than an hour. Instead of using chicken thighs and Spanish chorizo, it calls for precooked chicken sausage. Use one that is plain without a lot of seasonings or cheese. I also used prawns because that's what I had on hand, but you can add clams, mussels or even lobster. Just be sure to add them towards the end so they don't overcook.
|2 Tbsp||Olive oil|
|500 g||Raw prawns, large, peeled and deveined|
|500 g||Chicken sausages, sliced in 1cm rounds|
|1||Red onion, finely chopped|
|2||Garlic cloves, minced|
|1½ cups||Long grain rice|
|¼ tsp||Sweet paprika|
|1 pinch||Saffron threads|
|1 can||Diced tomato|
|1 Ltr||Chicken stock, fat-free, reduced salt|
|1 to taste||Salt & freshly ground pepper|
|1 cup||Frozen peas|
- In a heavy 30cm frying pan, heat 1 tablespoon oil over medium-high heat. Cook prawns until just pink on both sides, 4 to 5 minutes (do not overcook). Transfer to a plate and set aside.
- Add remaining tablespoon oil and sausage to pan; cook over medium-high heat until beginning to brown, about 2 minutes. Add onion and capsicum. Cook, stirring frequently, until onion is translucent and vegetables are softened, about 5 minutes. Add garlic and rice; cook, stirring to coat, until rice is translucent; about 2 minutes.
- Stir in paprika, saffron, tomatoes and broth, scraping up browned bits from bottom of pan with a wooden spoon. Season with salt and pepper.
- Bring to a boil, then reduce heat to a simmer. Cover, and cook until rice is tender and has absorbed almost all liquid, 20 to 25 minutes. Stir in peas; cook 1 minute. Stir in cooked prawns; serve immediately.