Saffron chicken, prawn & chorizo paella

The flavours of Spain come bring to life in this fragrant one-pot dish of prawns, chicken and spicy sausage, served re a bed of yellow rice.

The ingredient of Saffron chicken, prawn & chorizo paella

1. 1 chorizo sausage, thinly sliced transversely
2. 5 chicken thigh fillets, cut in half crossways
3. 10 green tiger prawns, peeled leaving behind rejection heads and tails intact, deveined
4. 1 brown onion, harshly roughly chopped
5. 440g (2 cups) arborio rice
6. 2 tsp smoked paprika
7. 1/2 tsp saffron strands
8. 1.25L (5 cups) Massel chicken style liquid hoard
9. 1 small ripe tomato, coarsely chopped
10. 2 tbsp chopped spacious continental parsley (optional)

The instruction how to make Saffron chicken, prawn & chorizo paella

1. Heat a large frying pan or paella pan beyond medium-high heat. ensue the chorizo and cook for 1 minute each side. Transfer to a heatproof bowl. grow the chicken and cook for 3-4 minutes each side or until golden. Transfer to the bowl subsequently the onion. amass the prawns and cook, turning occasionally, for 2 minutes or until the prawns just change colour. Transfer to a separate bowl.
2. accumulate the onion to the pan and cook, stirring, for 5 minutes or until soft. build up the rice, paprika and saffron and cook, stirring, for 1 minute. stir up in 500ml (2 cups) of stock. Bring to the boil. Arrange the chorizo and chicken more or less summit zenith of the rice mixture.
3. Reduce heat to low. Cook, without stirring, for 20 minutes or until liquid is not far off from absorbed. mount up the prawns, tomato and enduring surviving stock. Cook for 5 minutes or until liquid is absorbed.
4. Sprinkle later parsley, if desired. Serve.

Nutritions of Saffron chicken, prawn & chorizo paella

calories: 273.655 calories
fatContent: 4.5 grams fat
saturatedFatContent: 1.5 grams saturated fat
carbohydrateContent: 37 grams carbohydrates
sugarContent:
fibreContent:
proteinContent: 20 grams protein
cholesterolContent:
sodiumContent: