Saffron chicken, prawn & chorizo paella

The flavours of Spain come alive in this fragrant one-pot dish of prawns, chicken and spicy sausage, served on a bed of yellow rice.

Ingredients 

•  1 chorizo sausage, thinly sliced diagonally
•  5 chicken thigh fillets, cut in half crossways
•  10 green tiger prawns, peeled leaving heads and tails intact, deveined
•  1 brown onion, coarsely chopped
•  440g (2 cups) SunRice Arborio Risotto Rice
•  2 teaspoons smoked paprika
•  1/2 teaspoon saffron strands
•  1.25L (5 cups) Campbell's Real Stock Chicken
•  1 small ripe tomato, coarsely chopped
•  2 tablespoons chopped fresh continental parsley (optional)

Method 

Step 1
Heat a large frying pan or paella pan over medium-high heat. Add the chorizo and cook for 1 minute each side. Transfer to a heatproof bowl. Add the chicken and cook for 3-4 minutes each side or until golden. Transfer to the bowl with the onion. Add the prawns and cook, turning occasionally, for 2 minutes or until the prawns just change colour. Transfer to a separate bowl.
Step 2
Add the onion to the pan and cook, stirring, for 5 minutes or until soft. Add the rice, paprika and saffron and cook, stirring, for 1 minute. Stir in 500ml (2 cups) of stock. Bring to the boil. Arrange the chorizo and chicken on top of the rice mixture.
Step 3
Reduce heat to low. Cook, without stirring, for 20 minutes or until liquid is almost absorbed. Add the prawns, tomato and remaining stock. Cook for 5 minutes or until liquid is absorbed.
Step 4
Sprinkle with parsley, if desired. Serve.


Nutrition

Energy 1145kJ	Fat saturated 1.50g
Fat Total 4.50g	Carbohydrate sugars g
Carbohydrate Total 37.00g	Dietary Fibre 1.50g
Protein 20.00g	Cholesterol mg
Sodium mg

Notes

Time plan tip: You can prepare this recipe to the end of step 1 up to 2 hours ahead. Store in the fridge. Continue from step 2, 40 minutes before serving.


Source:

http://www.taste.com.au/recipes/17812/saffron+chicken+prawn+chorizo+paella