Chicken, chorizo and prawn paella

A WORD FROM THE CHEF

This one pot wonder is so rich in flavour and can be varied any way you wish. It is a crowd pleaser and very convenient if your entertaining, just pop it on the table.

INGREDIENTS

(Serves 6)

Three medium sized peeled and finely chopped

Three cloves garlic, crushed

900g chicken breast fillets or thighs, skin removed

150g chorizo sausage, skin removed, cut into 2.5cm pieces

125g butter beans

5tbsp olive oil

2lt chicken stock

Four ripe tomatoes, peeled and chopped

3tsp paprika

1tsp saffron

800g long-grain rice

100g peas

12 king prawns, tails only, shells removed or frozen

50g flat parsley (approximately two handfuls)

Salt and pepper to season

METHOD

Heat the olive oil in a large heavy based pan, add the onions and garlic and cook for one minute. Add the prepared chicken and chorizo and cook until sealed.

Drain the butter beans and rinse under cold running water.

Add the butter beans, paprika and the saffron and lightly season with salt and pepper.

Add the rice, stir well and add two litres of warm chicken stock and cook on a low heat for 20 minutes, allowing all the flavour to infuse into the rice itself. Stir the rice regularly, checking it is not sticking to the bottom of the pan, once the rice is cooked the stock will have soaked into the rice. There should be no stock left in the pot. Add the prawns to the paella and cover with a lid and leave to rest for a further five minutes with no additional heat.

After this time the prawns will be cooked. Roughly chop the parsley and sprinkle all over the rice. My basic ingredients of paella are rice, saffron and olive oil. You can vary the other ingredients to suit your own taste.

ABOUT THE CHEF

Award-winning chef Gearoid Lynch is the head chef at proprietor of the fabulous Olde Post Inn in Cloverhill.