This Recipe is part of the Sunset Cocktail Soiree Light Summer Spanish Fare Menu
Ingredients
2 tablespoons olive oil
1 small onion, finely chopped
1/2 red pepper, thinly sliced
1 small skinless, boneless chicken breast, cut into tiny pieces
75 g chorizo, cut into small cubes
200 g paella rice
550 ml chicken or vegetable stock
Pinch of saffron
1/2 teaspoon Spanish smoked paprika (normal paprika can also be used)
6 sun-dried tomato halves, finely chopped
75 g frozen peas, defrosted
100 g frozen cooked small prawns, defrosted
Sea salt and freshly ground black pepper
1 small handful of flat-leaf parsley, chopped
Flat-leaf parsley leaves and small slices of lemon, to garnish
Directions
1. Heat the olive oil in a frying pan and cook the onion until softened.
2. Add the pepper, chicken and chorizo and cook for about 5 minutes.
3. Stir in the rice until it’s coated with the oil, then add the stock, saffron, paprika and sun-dried tomatoes. Bring to a simmer and cook for about 20 to 25 minutes or until the rice is tender and the stock has almost been absorbed.
4. Stir in the peas and prawns, letting them heat through for a couple of minutes.
5. Season with salt and pepper, stir in the chopped parsley and then remove the pan from the heat, leaving the mixture to cool.
6. Once the mixture is cool, firmly shape into about sixteen round, slightly flattened cakes. Put into paper cake cases and chill in the fridge until needed. Garnish the tops with parsley leaves and a slice of lemon.
Chef’s Tip: If you would like to make a meat-free paella, cut out the chicken and chorizo and add 250g mixed cooked seafood (fresh or a frozen bag) to the paella with the prawns.
Makes about 16 cakes
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Recipe excerpted from In the Mood for Entertaining by Jo Pratt. Published by Penguin. Copyright 2009 by Jo Pratt. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
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