This dish is the easiest thing you will ever make and it has the full taste of a great paella. A brilliant family meal or a great meal for two at the weekend with a glass of vino 🙂
Wot u need
2 tablespoons rapeseed oil;
1 medium onion thinly sliced
1 red pepper, seeded and diced
1 garlic clove, crushed
200g (7oz) long-grain or basmati rice (not quick cook!)
1 teaspoon each paprika and turmeric and 1/2 tsp chilli powder (optional)
900ml vegetable stock (use two stock cubes)
200g small prawns
100g frozen peas
1 cooked chicken breast (I use Tesco)
Pepper (no salt there’s enough in the stock cubes)
Wot u do
Heat the oil in a pan or wok and sweat off the onions till they are soft but not burned – 3 mins or so. Add the red pepper and crushed garlic and toss in the onions for around 30 seconds – no more. Add the rice (unwashed) and spices to the mix and stir for 30 seconds. Add the stock, cover and cook at a simmer for 12 mins. I use a cartouche made of greaseproof paper – but a lid is fine. After that time add the prawns, peas and chopped chicken. Cook uncovered for a few minutes (probably around 5) until most of the liquid has evaporated. Watch out – some rice can have a bite, continue to cook until rice soft. Season.
TOP TIP: The chilli gives a slight heat to the back of the throat which I like. If the rice dries during cooking add a little more water.