PAELLA

Sans Souci

Homesteading on 25 acres in Tasmania Australia

Sally Wise

3 tablespoons olive oil

600g diced chicken (or more)

2 chorizo sausages, diced

2 onions, diced

1 large red capsicum, diced

2 red chilies, sliced

2 large cloves garlic, crushed

2 teaspoons smoked paprika

400g rice (Arborio)

125ml white wine

Pinch saffron threads

800ml hot chicken or vegetable stock

400g tin diced tomatoes

2 tablespoons chopped fresh rosemary

1 cup frozen peas, optional

4 silver beet leaves, washed and shredded

12 prawns (or more)

1 tablespoon sweet chilli sauce

¾ cup chopped fresh parsley

Preheat oven to 150C.

Heat olive oil in paella pan.

Add the chicken & chorizo - cook until well coloured. Remove from pan & add the onion, capsicum, garlic & chillies. Cook 3 minutes, then add paprika & cook for one minute more.

Add the rice & stir to coat. Stir in the white wine & the saffron, which has been infused in the stock, tomatoes & rosemary. Return chicken & chorizo to pan. Add peas.

Bring to the boil & cook for 5 minutes.

**Transfer to oven & bake 15 minutes.** OR cook on stove.

Return to hotplate if further heat is needed to make the characteristic crust on the base.

Stir in the prawns, parsley & spinach - cook for 3 minutes.

Serve sprinkled with the parsley.

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