Prawn Chicken Orzo Paella Food

PRAWN & CHICKEN ORZO PAELLA

Steps:

• Cut chicken into 2cm-3cm dice.
• Heat sesame oil in deep frying pan over medium heat.
• Gently fry shallots and, ginger and garlic for a few minutes until softened and lightly coloured.
• Add cubed chicken to pan, season lightly with salt and pepper and fry until browned on all sides but not cooked through.
• Add orzo and stir to coat with oil and let it start to absorb flavours.
• Season with paprika and cover ingredients with stock (you may not need all at once).
• Allow to simmer for about 15 minutes, adding more stock when necessary and stirring occasionally.
• When orzo is just cooked, add the prawns, lemon juice and soy, stir and taste for seasoning, adjust if necessary.
• Rest for 3 to 5 minutes in pan with lid on to allow chicken to tenderise.
• Stir through the chopped coriander and serve scattered with extra leaves.

CHICKEN & CHORIZO PAELLA

Steps:

• Heat the olive oil in a deep frying pan over a high heat. Brown the chicken all over - don't cook completely. Once browned, transfer to a plate.
• Reduce the heat to low, add the onions and cook slowly until softened, about 10 mins. Add the garlic, stir for 1 min, then toss in the chorizo and fry until it releases its oils.
• Stir in the spices, then tip in the rice. Stir to coat the rice in the oils and spices for about 2 mins, then pour in the stock. Bring to the boil, return the chicken to the pan and simmer for about 20 mins, stirring occasionally.
• Add the peas to the pan and simmer for a further 5 mins until the rice is cooked and the chicken is tender. Season well and serve with the lemon and parsley.