Make our form of paella in a moderate cooker with smoky chorizo, chicken and prawns. Present with dry bread and a glass of white wine
2 tbsp olive oil
4 skinless, boneless chicken thighs , thickly cut
240g chorizo ring, cut
1 onion , cut
2 garlic cloves , squashed
1 tbsp sweet smoked paprika
spot of saffron (discretionary)
150ml white wine
300g paella rice
400g can cleaved tomatoes
400ml chicken stock
150g solidified peas
200g new or solidified crude ruler prawns , stripped
½ little pack of parsley , finely cleaved
lemon wedges and dry bread, to serve (discretionary)
Set the moderate cooker to low. Warmth the oil in a griddle over a medium warmth and fry the chicken and chorizo for 7-10 mins until brilliant. Move to the moderate cooker utilizing utensils. Add the onion to the skillet and fry for 5-7 mins, or until just relaxed. Mix in the garlic, paprika and saffron, if utilizing, and cook for 2 mins. Pour in the wine and stew until decreased considerably. Tip into the moderate cooker with the rice, tomatoes and stock. Season. Spread and cook for 1½ hrs.
Include the peas and prawns and cook for 30 mins more. Check the rice is delicate; if not, cook for another 15-30 mins.
Disperse over the parsley and present with lemon wedges and hard bread, in the event that you like.