RECIPE: Easy Paella

Whenever I am in Spain I always have to have paella, I love it and I know people are going to look at this recipe and think it isn't a traditional paella and I will agree but this dish is really tasty.

Ingredients

• Spray olive oil

• 2 chicken breasts

• Chorizo ring

• 3 tsp paprika powder

• 2 tsp cayenne pepper

• 1 tsp turmeric

• 3 chicken stock cubes

• 6 slices of bacon

• 1 red onion

• 1 brown onion (I think that's what they are called)

• Handful of black olives

• 200g cooked prawns

• 1kg white rice

• 2 litres of water

Method

Step 1: Spray some spray olive oil into a large frying pan and heat on medium heat.

Step 2: Cut up two chicken breasts into small chunk and put them into the pan and brown them off.

Step 3: Whilst the chicken is browning I cut the chorizo ring into two shapes so I cut the ends off but leave quite a bit on, with the big C shape sausage I slice that, not too thin then where the metal/string part is I cut that into small chunks, you will know why a little later. Make sure you rotate the pieces of chicken in the pan.

Step 4: Sprinkle 1 teaspoon of paprika powder, 1 teaspoon of cayenne pepper and 1 teaspoon of turmeric powder into the pan of cooked chicken and mix it about.

Step 5: Add the chorizo slices to the pan plus a chicken stock cube, break the cube up with your tongs and mix everything together.

Step 6: Boil your kettle and add 2 stock cubes to a big jug plus 1 tsp of paprika powder to the jug and add 1 litre of boiling water to the jug and let it just marinate plus adding the chunks of chorizo.

Step 7: Cut up some bacon and put that into the frying pan.

Step 8: I cut up two onions into small chunks and slice some black olives and put them into the pan.

Step 9: Throw some prawns into the pan, I like having already cooked and ready to eat prawns.

Step 10: I know traditional paella has special rice but this is an easy paella dish, I add the rice into the pan, it hasn't been cooked but I just put it into the pan and mix together.

Step 11: Pour the jug of chicken stock, chorizo etc into the pan and let it bubble for about 20 minutes, whilst it is cooking boil another litre of water and add to the jug with a teaspoon of cayenne pepper and paprika.

Step 12: After those 20 minutes are done rotate the food in the pan because it will stick and add the next litre of water and cook for another 10 to 15 minutes until all the water has soaked in, try the rice to see if it is soft then take it off of the heat and let it sit for about 5 minutes then serve.

NOTE: when I made this dish I must have been picking throughout cooking so wasn't really hungry hence the small bowl, my dad loves this dish of mine and what I do is let it go cold and portion it out into zip lock bags and freeze them, when I want it I get it out of the freeze the night before and just put it into a bowl once defrosted and into the microwave for 3 minutes.

#Recipe