15 June 2017

Grandad’s Paella!

Serves 4 – 6 – Prep 20 minutes (approx) 

Cooking time – 70 mins (approx)


·         4 x Chicken Breast (diced)
·         100g Sliced chorizo
·         6 x Rashers of unsmoked bacon (diced)
·         200g Juicy prawns
·         300g Button mushrooms (whole)
·         450g Paella rice
·         1 x Large onion chopped
·         2 x tsp Paprika
·         6 x Asparagus Stems (diced)
·         30g Chopped coriander
·         2 x Lemons
·         800ml Vegetable or chicken stock
·         Saffron (enough for 2 pinches)
·         Salt & pepper
·         Olive oil or Coconut oil


1.      Start by adding a glug of oil to a paella pan and warm to a medium heat.

2.      Then add the diced chicken breast and cook until browning, 15 - 20 min. Remove chicken from pan and place to one side.

3.      Add a splash more oil to the pan, chuck in the chopped onion and 2 x tsp of paprika then cook for 6-8 minutes.

4.      Now add the diced, unsmoked bacon, button mushrooms and asparagus to the pan and cook for a further 8-10 minutes.

5.      Now re-add the cooked chicken breast to the pan along with the sliced chorizo, paella rice, half of your chopped coriander and stir it well for 2 minutes, then add 400ml (half) of your stock, bring to the boil then reduce to a simmer.

6.      Add 2 x pinches of saffron to the remaining stock and as the stock in the pan is absorbed by the rice, slowly add more, 50-100ml at a time. Once all the stock has been added, simmer for 10 minutes, stirring throughout.

7.      Add the juicy prawns and cook for a further 10 minutes, you may need to add a little water if all the stock gets absorbed and the rice is not quite soft enough, 50ml at a time if so.

8.      Season with the juice from 1 whole lemon, salt and pepper then garnish your dish with the remaining coriander and a wedge of lemon.

9.      Pour a glass of sangria and tuck in!

Thank you Warren (@warrenjconway) for this yummy dish! 


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