Easy prawn and chicken sausage paella
( SERVES 8 )
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.