|1 chorizo sausage; roughly chopped|
|1 smallonion; finely chopped|
|2 red peppers; roughly chopped|
|1/2 bagfrozen peas|
|1 bagrisotto rice|
|5 tbsextra virgin olive oil|
|1 chicken stock cube|
|1 vegtable stock cube|
|6 chicken pieces thighs|
|2 tbscajun spice|
|salt and pepper; to taste|
|1 tintomatoes; chopped|
|1 tbsdried basil|
|cup cooked prawns|
paella giovanni Preparation
to start sprinkle cajun spice over the chicken pieces and place in the oven gas mark 5 for around 40 mins.
put a kettle on to boil.
add oil to a large flat bottom pan and add the chorizo and onion, fry for about 4 mins .
then add the chopped peppers and fry until the chorizo has slightly browned .
add the tin tomatoes and the basil.
add the 2tbs of cajun spice, if you to spice it up , add more.
add the two stock cubes and saffron to 1 and a half pints of boiling water and stir until they have dissolved.
now add the risotto rice and half of the saffron and stock mix.
add the frozen peas , amount to your own taste.
add the prawns.
simmer and stir until the stock has been absorbed by the rice, keep adding the stock until the rice is tender.
when the paella is ready add the chicken to the top and serve.
serve with french stick and butter.
tip.. you could always use sea food or cut up cooked chicken and add it directly to the paella instead of the thighs its up to you. enjoy.
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