Spanish Paella

• 1 tbsp olive oil
• 1 onion, finely chopped
• 1 small red capsicum, finely diced
• 1 large ripe tomato, peeled, deseeded and chopped
• 3 garlic cloves, chopped
• 1 tsp smoked paprika
• Pinch of saffron
• 1 bay leaf
• 2 chicken thighs, cut into 4 pieces
• 2 good-quality chorizo sausages, cut into 1 cm-thick rounds
• 200 long-grain rice, washed three times
• 500ml chicken stock
• 4 green prawns, peeled and deveined and butterflied
• To serve
• chopped flat-leaf parsley, to serve
• Juice 1/2 lemon
• Salt and pepper

#weeknightdinner #healthy #quickandeasy #everydaygourmet #pressurecooker

This recipe is created in partnership with Everyday Gourmet.

1. Select the ‘stir fry’ program and add the oil, onion, capsicum, tomato and garlic. Cook for 5-8 minutes stirring regularly to soften. 2. Add the paprika, saffron, bay leaf, chicken and chorizo and coat in the onion mixture then add the rice, salt and pepper and chicken stock. Close and fully lock the lid. Select the ‘rice’ program and turn the control knob for 8 minutes. Press ‘start’. 3. When the time is up, press the steam release button to fully release the pressure before opening the lid. Place the prawns on top of the cooked rice and close the lid. 4. Let prawns naturally steam with the residual heat for a further 3-4 minutes. 5. Squeeze over lemon and sprinkle with parsley.

#justineschofield #multicooker