If you are planning to work 9 to 5 to pay off that ever increasing overdraft it’s likely all the holiday you’ll have time for will be contained in these British Isles, so try out the paella recipe to get in the holiday mood

8 chicken breasts or legs
plain flour to dust chicken
Salt and pepper
Olive oil
110g chorizo sausage
6 slices pancetta, rind removed
1 onion, finely diced
4 cloves garlic, finely chopped
2 large pinches of saffron
2 litres hot chicken stock
1 heaped teaspoon paprika
500g paella rice
1 small bunch parsley
2 handfuls frozen peas
10 precooked jumbo tiger prawns
serves 4

Preheat the oven to 190C, gas mark 5. Cut the chicken pieces in half and coat with flour, salt and pepper. Brown the chicken all over in a hot pan with 2 glugs of olive oil. Put on a roasting tray and cook in the over for another 30mins. Meanwhile put the saffron into half the stock so it can infuse. Add the chorizo to the pan, lay the pancetta on the top and cook until crispy. Add the onion and garlic, cook until soft. Add the paprika, rice and the infused stock, stirring occasionally. After 20 mins add the rest of the stock. Throw in the parsley stalks, peas and prawns and cook for another 10 mins.

Finally add the cooked chicken and sprinkle with chopped parsely leaves. Serve from the pan with wedges of lemon.

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