Now cookingin Ballycarry

Try this quick paella made with chorizo, chicken and prawns and flavoured with paprika and turmeric. Arlene will be cooking up a variety of summer recipes, including this paella, at the Ballycarry community centre on WednesdayJune 4.
By The Newsroom
Published 10th Jun 2014, 11:44 BST
Arlene Thompson. INLT-11-11-10 600-CONArlene Thompson. INLT-11-11-10 600-CON
Arlene Thompson. INLT-11-11-10 600-CON

Summer paella

Serves 4

1 red pepper, deseeded and diced

1 onion, diced

1 large skinless, boneless British chicken breast, cut into 2cm pieces

1 teaspoon paprika

150g pack diced chorizo by Sainsbury’s

2 garlic cloves, peeled and finely sliced

6 spring onions, roughly chopped

1 teaspoon turmeric

200g Sainsbury’s Spanish paella rice

650ml hot fish or vegetable stock

180g pack raw king prawns by Sainsbury’s

100g frozen British petit pois by Sainsbury’s

4 small tomatoes, cut into wedges

Toss chicken pieces in paprika to coat. In a deep pan over a medium heat, fry onion and red pepper until softened. Add chicken, chorizo and garlic. Cook until chorizo has coloured and chicken browns. Add spring onions, turmeric, paella rice. Stir and cook for 2-3 minutes until rice is opaque. Add stock. Stir gently then simmer slowly for 10 minutes until the rice is half cooked. Add petit pois and tomatoes to pan and cook for a further 5 minutes, add prawns and cook for 5 minutes or until the rice is tender and season.

chicken is cooked through with no pink colour remaining.

6. Season with freshly ground black pepper and serve.