Posted in: Recipes
Fantastic Father’s Day Feast: Pop’s Paella MainFather’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
- 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)
- 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.
- Serve immediately by placing the pan on a heat-proof matt directly on to the table, providing fresh lemon wedges for squeezing.