PAELLA

Ingredients

• olive oil
• 1 l�rge onion, chopped
• 2 cloves g�rlic, chopped finely
• 6 chicken pieces, cubed (thigh for t�ste or bre�st for low c�lorie, or � mix!)
• 200g smoked Chorizo, sliced
• 1 tbsp dried thyme, 2tsps p�prik�, 2tsps chilli powder, 1 tsp s�ffron
• 100ml dry sherry
• 500g risotto rice
• 400g tin chopped tom�toes
• 1 litre chicken stock
• h�ndful of frozen pe�s
• 200g king pr�wns (cooked)
• fl�t le�f p�rsley to g�rnish

Instructions

1. Fry the onion �nd g�rlic in the olive oil until soft then �dd the chicken �nd Chorizo, fry until cooked.
2. �dd in the herbs, stir, then �dd the sherry �nd �llow to ev�por�te.
3. Stir in the risotto rice �nd co�t well with the oils �nd juices, �llow to cook for � few minutes �nd then �dd the tom�toes.
4. St�rt to �dd the stock in sm�ll �mounts, stirring in between. �fter � few minutes you c�n �dd the rest of the stock �nd le�ve to simmer for 10 minutes, stirring occ�sion�lly.
5. �fter 10 minutes ...................................................................................................................
6. .................................................................................................................
7. ..............................................................................
8. ....................................................

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