Fantastic Father’s Day Feast: Pop’s Paella Main

Fantastic Father’s Day Feast: Pop’s Paella Main

Father’s Day is just around the corner (Sunday 21 June) and if you haven’t got your doting dad a gift or arranged something to show your gratitude for being a fabulous father, then don’t worry because we’ve got things covered. Our Fantastic Father’s Day Feast feature is here and designed to show you how to rustle up a delicious meal for dad in easy to follow steps. We kicked things off yesterday by showing you how to make our Honey & Mustard Steak Skewers starter so today we move on to the main course; Pop’s Paella. Total time to table: 45 minutes Total Cost Per Serving: £3.45 Contains Nuts? No Suitable for Vegetarians? No Serves: 4

Ingredients

• x 8 chicken thigh fillets (halved)
• 150g chorizo picante (skinned and cut into 1.5cm slices)
• 200g paella rice
• 700ml chicken stock (made with x 1 stock cube)
• 350g bag frozen seafood selection (thawed)
• 100g frozen peas
• x 1 medium onion (finely chopped)
• x 2 red peppers (deseeded and cut into 3cm chunks)
• x 2 garlic cloves (crushed)
• 1tbsp sunflower oil
• Pinch of saffron
• Freshly ground pepper
• Thick slices of lemon (to serve)

Preparation

• Heat the oil in a large non-stick frying pan or sauté pan – we recommend checking out the Tower Cerastone and Cerasure ranges if you don’t have one.

• Fry the onion and peppers over a medium high heat for around 5 minutes until the onions have softened and are beginning to brown.

• Add the garlic to the pan and cook for a further minute, stirring constantly.

• Next, add the chicken thighs and brown with the vegetables for a further 2-3 minutes until lightly coloured, ensuring that you turn them regularly.

• Stir the chorizo and rice into the contents of the pan and then add the saffron and chicken stock. Season well with freshly ground black pepper and bring a simmer.

• Cook over a medium heat for around 25 minutes until the rice is tender, stirring occasionally. Ensure the chicken is cooked through by sticking a skewer into the thickest part of the thigh and checking that the juices run clear and that the meat is no longer pink.

• Add the frozen peas and cook for around 1 minute until thawed. Then, stir the seafood into the rice.

• Cook over a high heat for 2-3 minutes without stirring until the seafood is completely hot and the paella is becoming lightly browned on the bottom.

Serving

• Serve immediately by placing the pan on a heat-proof matt directly on to the table, providing fresh lemon wedges for squeezing.

That’s starter and main course sorted – come back to the Tower blog tomorrow for the third and final Fantastic Father’s Day Feast instalment where we’ll show you how to make a delicious dad’s dessert; Key Lime Pie.  Don't forget our Daddy of All Deals offer is still going on either - if you want to scoop 25% off any Tower product between now and Father's Day just enter the discount code DADDYSDEAL25 at the checkout.