For the marinade:
For the Paella:
Prep time: 15 minutes plus marinading time
Cooking time: 30 minutes
Total time: 45 minutes plus marinading time
You’ll need a large frying pan or paella dish.
Put all the marinade ingredients together and add the chicken strips. Leave to marinade for anything between 30 minutes and 12 hours.
Place the oil in the frying pan or paella dish and add the onion and fennel. Sautee over a medium heat until soft and translucent. Add the risotto rice and peppers and stir for 3 minutes until coated in oil. Add the wine and stir until the liquid has been absorbed. Add the stock in with a ladle and stir until the liquid is absorbed once again. Then add another ladle and stir. Keep repeating this process until you have used half of the stock.
Add the chicken and chorizo slices and stir. Return to adding the stock ladle by ladle stirring in between until the liquid has been absorbed.
When you have 100ml of stock left add the prawns, grated courgette, butter and Parmesan. Season well with salt and pepper and keep stirring for 3 minutes. Once you have finished the all the stock take it off the heat and leave to rest for 3 minutes.
Sprinkle over the spring onions, and chives and serve with extra lemon wedges and salad.
DOWNLOAD OR PRINT RECIPE HERE.
I like to serve it in the middle of the table with a large serving spoon, Cotswold Gold chilli oil, lemon wedges and extra Parmesan. It needs a green salad or lightly cooked green vegetables to lift it and add a contrast in texture to your palette.”