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Prawn and chicken paella

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Prawn and chicken paella

My two favourite memories of Spain are of the grand oversized paellas crammed full of locally caught seafood and the chilled sherry that was served to accompany it. Paella is on eof the dishes my friends most enjoy and it's so easy to make. Served from the pan it looks spectacular.


  • 8 chicken wing portions
  • 350 grams green prawns, peeled
  • a splash of olive oil
  • salt, pepper and chilli powder to season
  • about3 tablespoons olive oil
  • 2 very large tomatoes, blanched and peeled
  • 1 onion, peeled and finely sliced
  • 4 juicy large cloves garlic, crushed, peeled and chopped
  • 2 cups long grain rice
  • 2½ cups fish or chicken stock
  • 200 grams hot salami, diced
  • 1 cup frozen peas


  1. Trim the wing tips from the chicken portions and discard. Cut the remaining chicken portions in half. Place the chicken in one bowl and the prawns in another. Season each really well with salt, pepper, chilli and a good splash of oil. Leave aside for 15 minutes.
  2. Dice the tomatoes roughly. You need 2 cups of tomatoes.
  3. Heat 2 tablespoons of oil in a large frying pan or paella pan. Add the chicken and onion and cook over a moderately high heat until the chicken pieces and the onion slices are nicely browned. Add the tomatoes and garlic and simmer for 5 minutes.
  4. Sprinkle the rice over the top evenly and then pour the stock over it. Add the salami. Gently stir to even out the ingredients. Bring to the boil and then lower the heat to a simmer.
  5. Cover and simmer on top of the stove for 10 minutes or place in a 190ºC oven for 10 minutes.
  6. Add the prawns and peas, cover and continue to cook a further 5 minutes.
  7. Serve hot with chilled sherry and, if you wish, a winter spinach salad - tender leaves tossed with sprouts, celery, nuts and dressed with a warm dressing prepared from equal quantities of cider vinegar and liquid honey, gently warmed.

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