by Arnaud Mesureur April 17, 2018 1 min read

 

Ingredients that are in italics can be clicked on, this will take you to the item in our online store. 

 

Ingredients 

2tbsp Olive Oil

4 Organic Skinless boneless chicken thigh fillets cut into 3cm(ask one of our friendly butchers to do this for you)

150g  Hagen's House-Made smoked Spanish Chorizo, but into small chunks 

1 Onion, finely chopped 

2 Garlic cloves, finely chopped 

1tsp Sweet smoked paprika 

300g Arroz "Calasparra" 

1lt Hagen's House-Made Chicken Stock 

150g Sustainable raw peeled and deveined king prawns

100g Frozen Peas 

 

 

Method

  • Heat the oil in a large frying pan, then fry the chicken over a medium-high heat for 5-6 minutes. Add the chorizo and cook for a further 4 minutes. Transfer the meat to a plate. 
  • Add the onion to the pan and fry for 5 minutes until starting to soften. Add the garlic and paprika and fry for 1minute. Stir in the rice, and add the stock and cook without stirring for 25minutes or until liquid has been absorbed. 
  • Add the prawns, peas and the set aside chicken and chorizo. Cook for 4 minutes more. Season, then garnish with chopped parsley and lemon wedges, if using. 

 



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