date:Aug 21, 2013
Ingredients
1 tbs olive oil
500g chicken thigh fillets, roughly chopped
1 red onion, finely chopped
2 long red chillies, 1 seeded and finely chopped, 1 thinly sliced, to serve
2 cloves garlic, crushed
1 tbs sweet paprika
300g (1 1/2 cups) long-grain rice
375ml (1 1/2 cups) chicken stock
12 green prawns, peeled with tails intact, cleaned (see note)
120g (1 cup) frozen peas
Lemon cheeks, to serve
Method
1. Heat oil in a paella pan (see note) or large frying pan over high heat. Add half the