Gubbeen Chorizo, Prawn & Chicken Paella Recipe by Ethna Reynolds
This paella recipe conjures up dreams of soaking up the Sun and endless glasses of wine overlooking a sandy beach, but this may be far from reality for most of us at this chilly time of the year.
To me, Paella is a ‘dish of love’, and there is nothing better than a huge pan of the stuff sitting on the table between loved ones, served with a deep lush Rioja.
My Paella recipe isn’t heavily based on Seafood like many traditional recipes, but the rich juicy Chorizo gives this meal another level of luxury as its oils seep into the grains of rice, resulting in rich, gentle piquancy.
There is extra Garlic in this recipe, but don’t let that put you off smooching!
Garlic has been hailed as an Aphrodisiac since Ancient Egyptian times, and is known to improve blood flow and increased awareness, particularly in Men, for that extra energy boost.
Chilli, one of the world’s best known Aphrodisiacs, is also known for similar properties, and also release Endorphins, the body’s natural painkiller and feel good, stress relieving chemicals.
The final addition of Rocket is not only for flavour and colour, but has been acknowledged for Aphrodisiac features by the Ancient Romans.
True of false, you may ask, but where is the harm in trying when all the ingredients are combined in a delectable dish such as this.
Serves 2 (generously)
– 6-8 large prawns (cleaned, de-veined and shelled)
– 2 Chicken legs (including thighs) – Meat removed – you can used diced breast either
- 1 cup sliced Gubbeen Chorizo
– Half red pepper (diced)
- 300g Arborio rice
- 200ml white wine
– 700ml chicken stock
- 1 onion
– 3 cloves garlic (chopped)
– 1 bay leaf Large sprig thyme
- 1 tbsp Smoked paprika
– ½ tsp Fresh chopped red Chilli
– Good pinch Saffron (add this to the chicken stock)
– Two good handfuls of Rocket
– Heat a dash of vegetable oil in a large non-stick pan and add the Chicken.
– Brown lightly then add the Chorizo and sauté gently for 3 minutes.
– Add the pepper, onion and garlic, sauté for 1 minute then add the chilli, smoked paprika and bay leaf.
– Add the rice and wine, simmer until half absorbed then add the stock a little at a time until the rice is almost cooked.
– Add the prawns, lower heat and cover the pan, simmer the last of the stock until absorbed and prawns are cooked through.
– Toss in the Rocket before serving, season with salt & pepper and garnish with lemon slices.
Serve in the pan as the table centrepiece. There is something intimate about sharing one dish between two people, and if it is a first date meal, it certainly creates a talking point.
I love to serve this with Garlic & Herb Toasts. I generally use sliced Ciabatta smothered with real butter, minced garlic and chopped fresh parsley & rosemary.
Recipe from TheBurlesqueChef (Ethna Reynolds)
Ethna Reynolds from Sligo. Tattooed & Retro clad Award Winning Chef @ShellsStrandhill. Recipe Developer/Demos. Burlesque performer. #SexyFood