Ingredients
• 1 tbs olive oil
• 500g chicken thigh fillets, roughly chopped
• 1 red onion, finely chopped
• 2 long red chillies, 1 seeded and finely chopped, 1 thinly sliced, to serve
• 2 cloves garlic, crushed
• 1 tbs sweet paprika
• 300g (1 1/2 cups) long-grain rice
• 375ml (1 1/2 cups) chicken stock
• 12 green prawns, peeled with tails intact, cleaned (see note)
• 120g (1 cup) frozen peas
• Lemon cheeks, to serve
Method
1. Heat oil in a paella pan (see note) or large frying pan over high heat. Add half the chicken and cook, stirring occasionally, for 3 minutes or until golden. Transfer to a bowl. Repeat with remaining chicken.
2. Return all chicken to pan with onion, chopped chilli, garlic and paprika. Cook, stirring, for 2 minutes or until onion softens. Add rice and stir to combine. Pour over chicken stock and bring to the boil. Reduce heat to low, cover with foil and cook for 15 minutes or until liquid is absorbed and rice is tender.
3. Sprinkle peas over paella and arrange prawns on top, then season with salt and freshly ground black pepper. Re-cover and cook for 5 minutes or until prawns and peas are just cooked. Remove from heat and set aside for 5 minutes to rest. Serve with chilli slices and lemon cheeks.
