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Bring a taste of Spain to your table with this glorious Paella. Made for communal eating, it's ideal to serve at family gatherings and parties. The authentic dish takes several hours to make but Antony's version cooks in a fraction of the time.
In a very large, deep pan, heat the olive oil and quarters of the garlic, the chilli flakes and the red pepper and cook over a medium heat for 8 minutes, or until the onion has softened without colouring. Add the chicken and chorizo.
Add the rice, bay leaves and paprika to the pan stir to coat the rice in the oil. Add the hot stock and saffron and cook, stirring continuously for 2 minutes. Stir in the white wine and lemon juice, cover in damp greaseproof paper and cook gently over a low heat for 15-20 minutes.
Remove paper, stir in peas, prawns, butter, tomatoes, parsley and grated lemon rind.
Season to taste. Serve.
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