SPANISH STYLE CHICKEN & PRAWNS (serves 4)

Ingredients :

2 tbsp olive oil, used separately

2 chicken breasts, sliced into small pieces

half a lemon, juiced

freshly ground black pepper

half a tsp smoked paprika

sea salt

a small knob of butter

1 large spanish onion, chopped

1 red pepper, de-seeded and chopped

1 yellow pepper, de-seeded and chopped

4 mushrooms, sliced

1 red chilli, de-seeded and chopped very fine

2 clove garlic, chopped fine

100g skinless chorizo, cut into small half moons

1 tsp dried oregano

1 tsp of paprika (not smoked)

300g long grain rice, rinsed in warm water until the water runs clear

1 litre chicken stock (2 stock cubes are fine)

pinch of saffron

2 handfuls of frozen peas, defrosted

200g prawns, defrosted

1 large de-seeded tomato, chopped.

Method :

1.  Place the chicken into a bowl and squeeze over the juice of half a lemon.  Add a few grinds of fresh pepper and the smoked paprika.  Stir and marinade for half an hour.

2. Add the olive oil to a frying pan and fry the chicken until golden brown all over.  Remove from heat and set to one side to keep warm.

3.  Add the knob of butter and more olive oil to the pan and saute the chopped onions, chopped pepper, sliced mushrooms, chopped chilli and garlic until soft.

4.  Add the chorizo pieces and cook for several minutes, until they have begun to release their oils.  Return the chicken to the pan.

5.  Add dried oregano and paprika, then add the rice and stir until coated with the seasoned oil.

6. When the rice is hot, add the chicken stock and saffron and stir through.

7.  Cook until the rice has absorbed almost all the liquid and add the peas.  Cook until the peas have warmed through.

8.  Add the prawns and tomato.  Stir and cook until the rice is tender and everything is heated through.

Serve.

From http://jennyeatwellsrhubarbginger.blogspot.co.uk