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Asian Aromatic Base
Asian Miso Base
Beef Flavoured Vegan Stock Mix
Beef Glace
Beef Gravy Mix
Beef Stock Mix
Cheese Stock Mix
Chicken Flavoured Vegan Stock Mix
Chicken Gravy Mix
Chicken Stock Mix
Classic Béchamel Sauce Mix
Crème Anglaise
Dark Mexican Style Seasoning
Fish Stock Mix
Game Glace
Instant Gravy
Jalfrezi Seasoning
Keralan Style Seasoning
Korma Seasoning
Lamb Flavoured Vegan Stock Mix
Lamb Glace
Lamb Stock Mix
Light Vegetable Stock Mix
Lobster Glace
Lobster Sauce
Mushroom Stock Mix
Peanut Free Satay Style Seasoning
Peppercorn Sauce
Premier Chicken Jus
Premier Lamb Jus
Premier Red Wine Jus
Premier Rich Vegetable Jus
Premier Veal Jus
Rogan Josh Seasoning
Savoury Gravy Mix
Signature Beef Jus
Signature Chicken Stock Reduction
Signature Hollandaise Sauce
Signature Red Wine Jus
Signature Veal Stock Reduction
South Indian Style Seasoning
Spicy Persian Style Seasoning
Tikka Seasoning
Turkey Stock Mix
Veal Glace
Vegetable Mirepoix Glace
Vegetable Stock Mix
Wild Mushroom Glace
Wild Mushroom Sauce
Zesty Chermoula Style Seasoning
Chicken and Chorizo Paella
PREP TIME: 15 mins
COOKING TIME: 45 mins
SERVES: 4
WARNING: Please ALWAYS check the allergens on the packaging of any other ingredients you use to make our recipes.
NUTRIENTS PER 100G:
Calories108kcal
Fat3.9g
Saturates1.0g
Sugar0.8g
Salt0.45g
Ingredients...
2 cloves of garlic
1 onion
1 carrot
15g fresh flat-leaf parsley
70g chorizo
2 skinless, boneless chicken thighs
20ml Olive oil
1 teaspoon smoked paprika
1 red pepper
1 tablespoon tomato purée
750 ml Essential Cuisine Chicken Stock
300g paella rice
100g peas
200g peeled prawns
1 lemon
Method...
1. Peel and finely slice the garlic, peel and roughly chop the onion and carrot. Finely chop the parsley stalks, then roughly chop the chorizo and chicken thighs
2. Put the oil into a large lidded shallow casserole or paella pan on a medium heat, add the garlic, onion, carrot, parsley stalks, chorizo, chicken and paprika, and fry for around 5 minutes, stirring regularly
3. Deseed and chop the pepper, then add to the pan for a further 5 minutes
4. Stir through the tomato purée, then add the rice and stir for a couple of minutes so it starts to suck up all that lovely flavour. Pour in 750ml of hot stock and add a pinch of salt and pepper. Pop the lid on and bring to the boil, then reduce to a simmer for 15 minutes, stirring regularly from the outside in and from the inside out, and adding a splash of water if needed
5. Stir in the peas and prawns, replace the lid, and cook for a further 5 minutes, or until hot through. Check Seasoning, then chop the parsley leaves, scatter them over the paella, and serve with lemon wedges
