Arroz Mixto 1
Ingredients
- 1 jar Spanish Kitchen Sofrito
- 1 jar Spanish Kitchen Seafood Stock
- 1tsp paprika
- Salt & pepper to season
- 150g short grain paella rice (such as Bomba)
- 225g skinless boneless chicken thighs, cut into bite size pieces
- 250g raw (ideally shell-on) king prawns
- 125ml sherry (ideally Fino)
- 25ml olive oil
- 90g roasted red peppers (optional)
- Handful of fresh clams (optional)
The recipe Arroz Mixto Kitchen Mode
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1
In a bowl mix the cut chicken with half the olive oil, 1tsp paprika and a good seasoning of salt & pepper. Set aside.
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2
Heat the remaining oil in a paella or medium to large frying pan over a medium to high heat. Add the seasoned chicken and gently fry until brown all over. Remove and set aside on a plate.
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3
Add the prawns to the hot pan and sear (in their shells if using) until pink. Remove from the pan and set aside with the chicken.
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4
Add the rice to the pan, stir and gently toast for 30 seconds, taking care not to burn. Pour in the sherry and bubble for a minute. Pour in the jar of Sofrito, bubble for a minute, before pouring in the jar of Seafood Stock. Stir gently , reduce the heat and simmer uncovered without stirring for 12 minutes (if it looks like it's drying out simply add a splash of water).
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5
Add back in the chicken and prawns and cook uncovered for a further 5 minutes. If using throw in the clams, a final splash of water if needed and cook covered for a further 1-2 minutes.
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6
Check the rice is cooked, scatter over the roasted peppers if using and serve into bowls. Cheers!