While Scotty and I love spending time in the kitchen cooking wonderful meals on the weekend, there are times when a recipe looks appealing purely for its ease and quick cooking time as a weekday meal. There is no compromising on taste however, so when this quick and easy paella recipe came along, we had to try it.
This recipe’s main appeal lies in the mere fact that one does not need to stand by the stove stirring non-stop until the rice cooks (which is one of my risotto and paella deterrents mid-week).
I would highly recommend this recipe for both a quick midweek meal, or even a dinner for friends if they happen to pop over unannounced. With this recipe you can still enjoy the company of your guests while also offering a flavourful dinner!
Quick and Easy Paella
600g chicken thigh fillets chopped
2 garlic cloves, finely chopped
Grated zest of 1 lemon
2 tsp harissa paste
2 tsp smoked paprika
1/4 cup olive oil
1 onion, chopped
1 1/2 cups Calasparra or arborio rice
1/2 cup dry white wine
3 cups chicken stock
200g swiss brown mushrooms, quartered
1 cup frozen peas
2 x 190g jars roasted capsicum, drained, chopped
1/2 cup black olives, pitted
1/4 cup continental parsley, chopped
Lemon wedges, to serve
Combine chicken garlic, zest, harissa, paprika and oil in a bowl. Place in fridge to marinate for 15 minutes. Heat a non-stick pan over medium-high heat. Add chicken and cook, stirring, for 5 minutes or until golden. Remove chicken and set aside.
Add a little oil to pan if necessary, then add onion and cook, stirring, over medium heat for 2-3 minutes until softened. Add rice, then stir for 1 minute to coat rice in onion mixture.
Add the wine and allow to bubble for 2-3 minutes, then add stock and mushrooms and bring to the boil. Return chicken to the pan, season, then simmer for 15 minutes, stirring occasionally, or until rice is almost cooked and most of the stock is absorbed. Stir in peas, capsicum and olives. Cook for a further 2 minutes until rice is tender and all the stock is absorbed. Stir through parsley, then serve with lemon wedges.