Lorraine Pascale has a new BBC TV series “Home Cooking Made Easy” and she makes some of my favourite dishes including Beef Wellington, Scotch Eggs and a Hearty Paella with Sherry, Chorizo & Prawns.
Ingredients:-
- 2 chicken breasts, cubed
- chorizo 100g approx roughly chopped
- finely chopped garlic, 3 or 4 cloves
- sweet smoked paprika
- 10 big shell on prawns
- 300g arborio paella rice
- oil (olive or rapeseed)
- 400ml good chicken stock
- 225ml dry sherry
- 4 spring onions, sliced into 1/2 cm chunks
- 150g of frozen garden peas
- parsley
- salt & pepper
Method:-
- Heat oil in a frying pan, cube & season chicken & start to brown in frying pan
- add roughly chopped chorizo & fry for a couple of minutes
- add chopped garlic & fry for a further minute
- add a good pinch of smoked paprika, buy the best paprika you can afford you really can taste the difference
- pour in 150ml of sherry & bring to the boil
- add 300g of arborio rice
- pour in 400ml of good chicken stock & bring back to the boil then turn the heat down to a simmer for approx 30 mins, add a lid to the pan half way through, about 15 mins (Lorraines Tip: if you dont have a lid that fits cover with a baking tray)
- in a second pan heat some more oil and add the spring onions, then toss in the whole prawns & fry for about 3 minutes
- add the peas and a further glug of sherry (about 75ml) and boil off for a couple of mins
- now combine the prawns, onions & peas into the pan with the chicken, chorizo & rice
- season with salt & pepper & stir through, then leave, don’t worry if some of the rice sticks to the pan, the Spanish appreciate this ‘Socorrat’ as the best bit!
- garnish & serve the dish in the pan with roughly chopped fresh parsley
you don’t mention sherry in your list of ingredients for Heart Spanish Paella with Sherry!
Ooops, amended now, it was in the method, thanks for pointing out my omission.
Can you tell me how many the above recipe will feed ?
Serves 4 or 2 if your hungry! increase quantities for larger portions.
I did this dish last saturday, as there was 2 of us we halved the quantity, it was “just enough” although we felt we could have eaten a bit more, it was so tasty, Lorranines book says use a pinch of saffron which we bought but to be honest would have been ok without it, also as we dont like shelling prawns at the table we bought frozen raw uncooked tiger prawns (150g), again we had halved the quantities, if you are doing this to feed 4, do the amounts above and use approx 250-300g of prawns. We used smoked garlic which was perfect.
I will do this again but likely to buy a paella pan-i used 2 non stick large frying pans,
Red wine goes so well too!
Enjoy
Can you just use basmati rice or does it have to be this arborio paella rice? Also whats the best sherry to use? Thanks
For paella you really need to use a paella rice like arborio, basmati & other rice varieties really will not soak up the flavours quite the same and will not give the creamy finish, arborio rice is widely available from good food shops & your local supermarket and is not expensive, from experience half a packet will make a meal for four…. Oh and on the Sherry front, any will do… whatever you have lurking at the back of the drinks cabinet.
This is truly delicious and so easy to make. Great recipe for a girlie night. The recipe is delicious enough to leave out the meat and just have a prawn version. I served it with bread and a simple salad. Thanks Lorraine
OK to leave out the Chicken meat but I insist you add extra Yorkshire Chorizo!
Chorizo in paella is like ice cubes in beer. In theory it may work but the result is just shit.
Search in any Spanish web page for any original paella recipe and you’ll find out that NONE of them have chorizo in the ingredients.
Or don’t call it ‘paella’. Call it ‘rice with things’.
Just made this tonight – was gorgeous. Fed two of us. We would add more chorizo and prawns next time and would add more chicken as well if feeding more than 3 people.
Where in the world has chorizo, garlic and paprika the paella ? (chorizo is basic paprika, garlik ang pork meat) And maybe i could agree with the sherry, but that wasn´t cherry (for the color px or oloroso) And the spring onions with the prawns, come on? And remove it? Please i d´ont say it isn ´t good to eat, but d´ont say that´s a paella.
@ quique ameneiro ‘ Get a life, don’t criticise a beautiful dish. If you do not like it, then don’t make it.
This is for people who appreciate good food, not for whingers like you!
Quique is quite right, this is NOT paella AT ALL. As Spanish that I am, I can tell you that he’s completly right…
Absolutely beautiful! Thank you for the recipe. It was so easy to cook too. I felt like a professional cooking it because the smells are just Devine. I’m a big fan of yours keep up the good work xx
I have made this Paella several times and I adjust it each time, sometimes adding a red pepper or a few clams etc but what makes it so lovely is good paprika and sherry
Like all of Lorraines recipes it was easy and really yummy! It may not be authentic but I dont really care it was really good
Don’t call this “paella”. You haven’t seen a paella en tu puta vida.
Haremos entonces “fish and chips” con cerdo y zanahorias. Todo vale