Ingredients
- 350 ml of chicken stock
- ½ teaspoon saffron strands
- 4 chicken breasts, cubed
- 120g of cooked jumbo king prawns
- 4 rashers of streaky bacon
- 100g of sliced chorizo (optional)
- Extra virgin olive oil
- 1 large onion, chopped
- 3 garlic cloves, crushed
- 2 red peppers, chopped
- ½ a can of chopped tomatoes
- 250 ml of white wine
- 1 tablespoon of lemon juice
- 1 teaspoon of paprika
- 1 tbsp of thyme leaves
- 100g of frozen peas
- 550g of short-grain rice
- Salt and pepper
• Heat a little of the olive oil in a pan and add the chicken cubes. Cook on a moderate heat for 10 to 15 minutes until completely cooked through. Remove from the pan and place in a slow cooker or casserole dish.
• Heat the oil in the pan and add the bacon and the chorizo, if you are using it, and fry on high for 5 minutes. Turn down the heat and then add the onion, pepper, garlic and chilli and fry until the onions and pepper are soft.
• Add the rice to the pan along with the bay leaves, thyme, white wine, stock, paprika, saffron and lemon juice and stir until all combined. Season to taste.
• Cover and cook for about 40 minutes in the oven at 180°c (gas mark 4), stirring occasionally until all the liquid is absorbed. If you are using a slow cooker cook on low for a minimum of 4 hours or 2 hours on high.
• When it is cooked stir in the tomatoes and the prawns and the peas and cover again to cook for a further 5 minutes.
• Season with a little salt and pepper and spoon on a large plate. Top with lemon quarters.
