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Donna Hay's Simple Paella

Donna Hay's Simple Paella

Simple Paella


1 red onion

1 tsp dried chilli flakes

1 tsp smoked paprika

3 chorizo, sliced

4 x 125g chicken thigh fillets, trimmed and chopped (we use chicken breasts) 

1 1/4 cups (250g) short-grain rice

1 litre (4 cups) chicken stock

12 green (raw) king prawns (shrimp), peeled with tails intact (we buy frozen ones)

3/4 cup coriander (cilantro) leaves

250g cherry tomatoes, quartered

lemon wedges, to serve


Heat a large, deep non-stick frying pan over high heat. Add the onion, chilli, paprika and chorizo and cook for 3-5 minutes or until golden. Add the chicken and cook, turning, for 3 minutes or until sealed. Add the rice and stir until coated. Add the stock, bring to the boil and cook for 10 minutes. Add the prawns and cook for a further 5 minutes or until the rice is tender. Divide between plates, and top with coriander and tomatoes and serve with lemon wedges. SERVES 4.



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