There are loads of Paella recipes around and this one is a fairly traditional Paella recipe which uses spicy sausage, chicken and prawns but you can add other ingredients to it to suit your own taste. Some like to add mussels, some like more chicken and less sausage. Personally I sometimes add more sausage, I just love the strong flavor of chorico. It’s really not difficult to make, just be sure to pay attention the last 10 minutes. Paella is a perfect dish to make over the weekend, put the pan straight onto the table, make a salad and let everyone send it. (Good for 6 hungry people)

What you need

250g spicy sausage like chorizo sliced
250g boneless skinless chicken breasts in cubes
1 tablespoon olive oil
1 teaspoon crushed garlic
1 cup white rice (uncooked)
1 cup finely chopped onion
1 1/2 cups chicken stock
1 tin chopped peeled tomatoes 440g in juice
1/2 teaspoon paprika
Pinch cayenne pepper
Pinch salt
Pinch turmeric
500g peled and deveined prawns
1 red pepper sliced thin
1 green green pepper sliced thin
1/2 cup frozen peas

The process

Heat a large wok or heavy based frying pan (a big one with sides at least 7cm or so high) and add a little oil. Cook the chicken cubes and sausage until the chicken is lightly browned.

Now add the onion and garlic and cook for about 1 or 2 minutes stirring constantly. Now toss in the rice and allow it to begin to brown on the edges, you must stir it every minute or so.

Once you can smell the rice browning, it has quite a distinctive smell, add the chicken stock, tomatoes and all of the spices. Mix it up a bit to distribute the tomatoes evenly, bring it to a boil, reduce the heat and simmer it for 15 minutes with a lid or covering on.

Remove the lid, add the prawns, peppers and the peas, give it a little mix to incorporate them and allow to simmer for a further 10 to 15 minutes uncovered. It is important to keep an eye on it during this period and to test the rice for tenderness. As soon as the rice is done and there is no liquid left, it is done. If you have some parsley, chop it up to finish it off but not required.

Serve it straight from the wok or pan with a salad and some crisp bread.

Here is a Mexican chicken and rice recipe which you will really love if you like this type of food.