Midweek Paella
Midweek Paella
Ingredients
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1litre chicken stock
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1 tsp saffron threads
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1 tbsp olive oil
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1 chorizo sausage, cut into 2cm slices
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1 onion, finely chopped
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2 cloves garlic, finely chopped
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1 red capsicum, thinly sliced
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420g can HEINZ Condensed Big Red Tomato Soup
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1 small barbequed chicken, cut into serving size portions
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200 gm (1 cup) Spanish rice or medium/short grain rice
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1 tsp Spanish smoked sweet paprika
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2 tsp rosemary leaves, coarsely chopped
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8 whole green prawns
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½ cup frozen HEINZ Green Peas
Method
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Step 1
Combine chicken stock and saffron in a saucepan and bring to the boil. Simmer for 5 minutes over medium-high heat or until saffron has lightly coloured the stock.
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Step 2
Heat olive oil in a large frying pan, add chorizo and cook for 3 minutes, turning halfway through cooking, then remove from pan. Add onion, garlic and capsicum and cook, stirring over medium heat for 5 minutes or until lightly golden. Add HEINZ Big Red Tomato Soup and return chorizo to pan. Add chicken pieces and pour over stock. Bring to the boil.
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Step 3
Add rice, paprika and rosemary then season to taste with sea salt and freshly ground black pepper. Cook over medium heat, without stirring for 5 minutes, and then add the whole prawns by nestling them into the rice and sprinkle with frozen peas. Cook for a further 15 minutes or until rice is tender and all the stock is absorbed. Stand for 10 minutes before serving.
