My take on paella


I love paella. It is one of my favourite Spanish dishes. Having said that, my interpretation is quite different to the original. I came up with this recipe a few years ago when I was trying to get my brother to eat king prawns. I used brown rice as that was all I had in my store cupboard at the time. I stuck with the brown rice as it gives the dish a delicious toasted nutty flavour and of course it is very good for you.

Give it a try, my brother would highly recommend it.

Serves 4

  • 400g tin chopped tomatoes
  • 150g king prawns (I use cooked)
  • 3 large chicken breasts
  • 200g brown rice
  • 700ml vegetable stock
  • 150g peas
  • 1 red pepper
  • 1/2 red chilli (large mild one)
  • 1/2 onion
  • 3 cloves of garlic
  • 1 bay leaf
  • 1 tbs paprika
  • 1 tsp mild chilli powder
  • 1 tbs olive oil
  • salt and pepper

Finely slice the onion, pepper, garlic and chilli. Heat the olive oil in a large wide saucepan and cook the vegetables until softened.

Turn the heat down (this will prevent the spices from burning) add the rice, paprika and mild chilli powder to the pan, coating the rice in the vegetables and spices.

Add the vegetable stock, chopped tomatoes, tomato puree and bay leaf to the pan. Turn the heat down to a low simmer and cook for 55 minutes or until the rice is cooked*, stirring occasionally.

Whilst the rice is cooking, season the chicken breasts and coat in little bit of olive oil before cooking on a griddle pan until golden brown. Cut up the chicken into chunks and then set aside.

Prepare the prawns by de-veining and washing them. Set the prawns aside.

Once the rice has cooked add the prawns and peas to the pan and cook for 5 mins. Just before serving add the chicken. Taste for seasoning, be careful not to use too much salt as some vegetable stocks can be quite salty.


* You may need to add water to the rice if the pan drys out before the rice is cooked.

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