Paprika Chicken And Prawn Paella Recipe
A delightful mix of chicken and prawns with paprika-infused rice.
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Ingredients
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Protein
Rice and Spices
Vegetables
Liquids
Garnish
Method
Preparation
- 1
Marinate the Chicken
In a bowl, season the chicken thighs with salt, black pepper, and paprika. Let it marinate for at least 30 minutes.
Cooking
- 2
Sauté the Vegetables
In a large skillet or paella pan, heat olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and diced red bell pepper; cook for an additional 3-4 minutes.
- 3
Cook the Chicken
Add the marinated chicken thighs to the skillet and cook until browned, about 5-7 minutes. Stir occasionally to ensure even cooking.
- 4
Add the Rice
Stir in the basmati rice and cook for 2 minutes, allowing the rice to soak up the flavors.
- 5
Combine the Liquids and Spices
Pour in the chicken broth and add the saffron strands. Stir to combine and bring to a gentle simmer.
- 6
Add the Prawns and Peas
Once the broth is simmering, add the prawns and frozen green peas. Stir gently and let it cook uncovered for about 15-20 minutes, or until the rice is cooked and has absorbed most of the liquid.
- 7
Final Touches
Remove from heat and let the paella sit covered for 5 minutes to allow the flavors to meld. Fluff with a fork before serving.
Serving
- 8
Garnish and Serve
Serve the paella hot, garnished with fresh parsley and lemon wedges on the side.