2 chicken drumstick, cut into 8 pieces and rub with salt,
smoked paprika and dried oregano.
2 tbsp extra-virgin olive oil
2 Spanish chorizo sausages, thickly sliced. I used normal chicken sausage
Smoked paprika, dried herbs, Kosher salt and freshly ground black pepper
1 large sweet onion, diced
1 garlic cloves, crushed and minced
Parsley leaves, chopped, reserve some for garnish
Cherries tomatoes, as much as you want. Diced.
2 cups short grain Spanish rice.
I pack of beef or chicken broth.
Generous pinch saffron threads.
1 dozen littleneck clams, scrubbed (I omitted as I dun have it. You can use mussels too )
8 jumbo prawns,de-veined
1/2 cup sweet peas, frozen and thawed
1 red pepper diced
Lemon wedges, for serving
To useMedium paella pan or wide shallow skillet
Soak saffron in a tbsp or 2 of hot water.
Heat oil in a paella pan over medium-high heat. Saute the chorizo/sausages until browned, remove and reserve. Add chicken skin-side down and brown on all sides, turning with tongs. Add salt and freshly ground pepper. Remove from pan and reserve.
In the same pan, sauteing the onions, garlic, and parsley. Cook for 2 or 3 minutes on a medium heat.
Then, add red peppers, tomatoes and cook until the mixture caramelizes a bit.
Fold in the rice and stir-fry to coat the grains. About 5 minutes.
Pour in broth and simmer for 10 minutes, gently moving the pan around so the rice cooks evenly and absorbs the liquid.
Add chicken, chorizo, peas, dried herbs, paprika and saffron. If the rice is v dry you could add some hot water.
At this point you could add some white wine too if you like. Cook for a further 10 minutes.
Arrange the jumbo prawn on top of the boiling rice. Tucking them a bit into the rice. The prawn depends on its size will take about 8 minutes to cook/ simmer.
Cover the whole pan with a aluminum foil as shown in my photo.
Used low heat and as the prawn is huge i open it up halfway to turn the prawns. Then cover it up for about total 10 minutes or until prawn is cooked.
Note: it is ok for the bottom rice to burnt a bit. It give the paella a great flavor.
Remove from heat and rest for 5 to 10 minutes. Open up the aluminium foil.
Garnish with parsley and lemon wedges.