This recipe is a Jamie Oliver original with a student approach.
- 2 cloves of garlic
- 1 onion
- 1 carrot
- 15 g fresh flat-leaf parsley
- 70 g chorizo
- 2 chicken breasts
- olive oil
- 1 teaspoon sweet smoked paprika
- 1 red pepper
- 1 tablespoon tomato purée
- 1 cube chicken stock
- 300 g paella rice
- 100 g frozen peas
- 1 lemon
Peel and finely slice the garlic, peel and roughly chop the onion and carrot.
Finely chop the parsley stalks, then roughly chop the chorizo and chicken.
Put a lug of oil into a large lidded shallow casserole or paella pan on a medium heat, add the garlic, onion, carrot, parsley stalks, chorizo, chicken and paprika, and fry for around 5 minutes, stirring regularly.
Deseed and chop the pepper, then add to the pan for a further 5 minutes.
Stir through the tomato purée and crumble in the stock cube, then add the rice and stir for a couple of minutes so it starts to suck up all that lovely flavour.
Pour in 750ml of boiling water and add a pinch of salt and pepper. Pop the lid on and bring to the boil, then reduce to a simmer for 15 minutes, stirring regularly from the outside in and from the inside out, and adding a splash of water if needed.
Stir in the peas and prawns, replace the lid, and cook for a further 5 minutes, or until hot through. Season to perfection, then chop the parsley leaves, scatter them over the paella, and serve with lemon wedges on the side for squeezing over.