About us Companion Cookbook Dave's Chicken & Seafood Paella Recipe Dave's Chicken and Seafood Paella Are you fed up of the cold winter weather and are dreaming about a holiday in sunny Spain? This month we have Companion Dave's easy Chicken and Seafood Paella, that is bound to impress your family! Recipe makes - 4 portions Preparation time - 30 minutes Total cooking time - 35 minutes Ingredients 2 Raw Chicken Breasts 150g of frozen mixed Seafood (Prawns, Muscles & Squid) 40g of Chorizo Slices or 60g of Diced Chorizo Sausage 3 Large Tomatoes 80g of Green Beans 2 Cloves of Garlic 1/2 Zest of an un-waxed Lemon 2 Tablespoons of Smoked Paprika 1 Teaspoon of Dried Thyme 2 Bayleaves 1.2L of Hot Chicken Stock 500g of Risotto Arborio Rice Salt and Pepper to taste 1 Tablespoon of Olive Oil Step 1 - Prepare ingredients Firstly, take your large tomatoes and chop them into small chunks then set aside. Then, take your green beans and cut the top and bottom off and then cut in half. After that, take your two cloves of garlic and chop them roughly or grate the cloves into a paste if you prefer, then set aside. Next, use a grater to remove the zest off half of an un-waxed lemon, make sure you only grate the yellow, not the white rind. Then take your chorizo and slice roughly, this doesn't need to be perfect! Lastly, take your raw chicken breasts and cut them in to 2cm chunks. That is all the prep done! Step 2 - Start cooking Place the oil into a large frying pan/ flat based pan on a medium/high heat on the hob. Once the oil has begun to heat up, add in the diced chicken breast. Stir continuously for a few minutes until all of the outside of the chicken has turned white. The chicken doesn't need to be cooked all the way through at this point. Next add in the chorizo slices along with the chopped garlic and stir to combine with the chicken. Then, make a well in the centre of the pan and add in the chopped tomatoes, leaving to simmer for around 3 minutes, then stirring. Once the tomatoes have softened slightly, add in the smoked paprika powder, dried thyme and zest of lemon and season with salt and pepper to your personal preference, then cook for another 5 minutes. Lastly, add the hot chicken stock, sliced green beans and bay leaves and simmer on a medium heat for around 5 minutes until the stock has begun to boil. Step 3 - Add in the rice Paella isn't paella without the rice! Sprinkle the Arborio rice in to the pan of stock and chicken and stir to ensure it is evenly distributed. This is the only time you will stir the paella once the Arborio rice has been added! Bring the contents to the boil again and simmer for around 5 minutes. Step 4 - Final steps Turn the heat down to a medium to low heat and leave the paella to simmer for around 5 minutes. Then add in the frozen mixed seafood by arranging it on top of the paella rice. (By doing this you can serve it in the pan and means you save on the washing up!) If the paella is getting dry, taste the rice – if still too firm (crunchy), add a little more chicken stock. Cook for another 5-10 minutes with a lid or a tin foil covering. Step 5 - Serve Once you are happy the rice is soft and fluffy the paella is ready to eat. Add fresh lemon wedges to the dish and serve with warm crusty bread and butter. Thank you for using Companion Dave's recipe, we hope you enjoyed your Paella. Send us a picture of your dish and we'll feature it on our Social Media! Dave, the Companion who created and cooked this recipe loves to cook and taught himself how to cook by trying out different recipes to work out what flavours went well together. If you would like to read how Dave came to Emmaus... click here We will post a new recipe that has been created by an Emmaus South Wales Companion every month. We want to share and celebrate our Companion's skills and help you make delicious meals. The next recipe will be posted in March, so keep an eye out! * Images taken for this recipe were taken whilst Companion Dave was cooking 20+ portions. Images do not represent quantities that should be expected when cooking this recipe.