Recipe: Chicken, Prawn and Chorizo Paella

Very excited that I got a Paella pan, only problem was that I have an induction hob so the base of the pan was far larger than the ring so I finished my Paella off in the the oven for 30 mins

Ingredients:
Serves 6
800g of chicken (I used breast but if you used thigh or leg with bone in it will obviously take longer to cook but will be tastier)
800g Paella Rice (I used Bomba)
12 prawns (shells on or off its your preference)
200g chorizo
1 cup peas
12-16 cherry tomatoes
3 litres hot chicken stock
Pinch of saffron
1 tsp sweet paprika
1 red pepper (better to roast them and peel skin before but not essential)
1 medium onion, finely chopped
extra virgin olive oil
salt
sprig of rosemary (i used dried rosemary but onlyused a small pinch  )
1 lemon (cut into wedges for garnish)

Method:
1. Heat a few tablespoons of the olive oil in your Paella pan and part cook the chicken pieces (longer if you use thighs or legs), take off the heat and set aside.
2. Make up your stock in a seperate pot and add a good pinch of your saffron and let them infuse for 10-15minutes
3. Now add some oil to your Paella pan and sweat the onion until soft but do not colour, then add the tomatoes and fry over a high heat, as the mixture reduces it will turn a darker colour.









4. Add the chorizo, paprika and half the pepper. Mix around and continue to fry for 4-5 minutes.








5. Now add the hot stock to the Paella pan and taste for seasoning.
6. Now add the rice, give it all a good stir for 30 seconds, and even the rice out around the pan.








7. ensure the rice is under the liquid and now DO NOT STIR THE DISH AGAIN AFTER THIS

8. leave to simmer for about 10 minutes and the rice should apper through liquid 9. add par cooked chicken, and peas now ensuring that both are mostly under stock too. 10. cover pan with tinfoil and put in a fan oven for 30 minutes at 200 degrees celcius. 11. After 20 minutes in the oven add your prawns.
12. the rice should caramalise to the edge of the pan and to the bottom of the pan which is exactly what you want
13. to check if the rice is ready use a fork and stick it into the Paella and push the rice back a little to see if the rice underneath has absorbed the liquid, the rice on the bottom should be a bit sticky. 14.When the rice is ready sprinkle remaining peppers and lemon wedges on top, along with your sprig of rosemary and serve immediately

Recipe: Lucy's Chicken, Chorizo and broccoli bake

Serves 6

Ingredients:
At least two floury potatoes(I used Marris pipers) per person
head of brocolli
Cup of frozen peas
6 chicken breasts
seasoning - salt, pepper and nutmeg
2 TBSP of flour
2 TBSP of butter (plus some for mashed potato)
parmesan shavings
chorizo sausage sliced into disks
pint of milk ( and some extra for mash)
250ml cream
Chicken stock cube
Bay leaf


Method:
peel and cut spuds into even sizes and either steam or boil them
when theyre cooked, mash them with salt, pepper, butter and some milk.

make a roux by melting your butter in a pan and adding your flour, whisking the mixture while cooking out the flour, when done leave to side.

In a large pot add chicken stock cube to boiling water bring to the boil and add in the diced chicken breast.
Boil chicken in stock until it is white and cooked through.
Take chicken out but retain stock. Leave chicken on a plate.

Chop broccoli into bitesized florets and blanch in the same stock for a few minutes.
Remove brocolii and set aside on plate.
Retain the stock.

Meanwhile, Make the white sauce by adding cream, stock (i used about 200ml) and milk to the roux. (Quantities vary for size of pie)
Add salt, pepper,nutmeg (to taste) and the bay leaf.
Simmer the sauce on a low heat until it is the right consistency. It should be thick but not too thick.

Chop chorizo and add the chorizo, chicken, peas and brocolli to the white sauce making sure everything is coated in the sauce.

Pour mixture in to a dish and top with the mashed potato and sprinkle over parmesan shavings.

Put in oven for about 30 minutes at 180 degrees!

Enjoy