Impress your dinner guests with this super easy Paella recipe
You will need:
1 750ml tub Dr Broth Roast Chicken Bone Broth
2 cups of rice
1 cup chopped red pepper
½ cup chopped chorizo
2 tsp paprika
Pinch of saffron threads (optional)
8 skinless/boneless chicken thighs
+/- 300g prawn tails
A few tablespoons of extra virgin olive oil
Salt and pepper
Juice of a lemon
Some chopped parsley
In a medium saucepan on the stove, fry the chorizo in a little bit of olive oil until it starts to crisp.
Stir in the red pepper and fry for 2-3 minutes.
Stir in the rice and paprika and saffron
Add the bone broth and bring to a simmer
Meanwhile heat another pan on the stove, season your chicken thighs with salt and pepper and cook in some olive oil, carefully transfer to the rice pot and stir through.
Then do the same with the prawn tails.
Squeeze the lemon juice into the pot and transfer to a severing dish, scatter with parsley.
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