It was just the other day that I bought the Movida Rustica cookbook (on sale!) and thought 'Hmm, looks like I'll have to start making Spanish dishes'. The book is a really luscious tome, full of images of Spain and its food as well as Frank Camorra's observations of eating there. Plus, and this is a personal opinion, the thick, art paper-y pages have a really nice smell...
But after looking at a couple of recipes, I realised at I'm not quite ready to dive into the book's contents just yet. Need to buy some more provisions and utensils to really do it justice. So, I made this recipe from Donna Hay instead.
Chicken, Prawn and Chorizo Paella
1 1/2 tblsp olive oil
200g chicken thigh fillets, trimmed and chopped
200g green (raw) prawns, peeled and deveined
1 chorizo sausage, sliced thinly
1 small brown onion, chopped
1/4 tsp dried chilli flakes
1/4 tsp paprika
1 clove garlic, crushed
3/4 cup (150g) medium-grain rice, such as Arborio
440g can diced tomatoes
1 1/4 cups (310ml) chicken stock
parsley and lemon wedges, to serve
1. Heat 1 tablespoon of the olive oil in a large, non-stick frypan over high heat. Add the chicken and cook until golden brown and cooked through (about 4 minutes). Add the prawns and cook until they change colour (about 2-3 minutes). Remove to a plate lined with paper towel.
2. Add the chorizo to the pan and cook until browned (about 1 minute each side). Put with the chicken and prawn on the plate and cover with foil to keep warm.
3. Add 1/2 tablespoon of olive oil to the pan with the onion, garlic, chilli and paprika. Stir until onion is softened, about 2 minutes.
4. Add the rice, tomatoes and stock. Stir, then cover with a tight-fitting lid. Turn heat to low and cook for 20-25 minutes until the rice is tender.
5. Stir through the chicken, prawn and chorizo. Top with parsley and squeeze over the lemon before serving.
Recipe adapted from donna hay magazine (Feb/Mar 2010)
Some of the ingredients for the paella-style dish