Sunday, 6 September 2015


It's starting to get a little cooler now which means for me, there's always a bit of a switch away from salads and light meals to warming, comforting foods like cottage pie and homemade soups. That said, with this weeks recipe I'm definitely still trying to keep the summer vibe alive! Paella. Now it's not seafood because as much as I try I just don't get on with seafood. You could easily add some prawns into this dish but for me it's a lovely chorizo and chicken paella and it was super easy apart from a lot of checking back that it wasn't sticking. One point - make sure you have a large pan as my pan was full to brimming with this dish which made it very tricky to not make a total mess on the cooker. 


Monday: Cottage Pie
TuesdayHomemade pizza with salad and coleslaw
Wednesday: Chicken & Chorizo Paella
Thursday: Piri Piri Chicken with giant cous cous & corn on the cob
Friday:  Tuna sweetcorn & mayo with jacket potatoes and salad
Saturday: Pepper & goats cheese bake, potato wedges & salad
Sunday: Turkey Kofta with rice, spring onion, & tahini dressing 


Serves 4-6

2 cloves garlic
1 onion
1 carrot 
1 pepper
fresh parsley (dried works ok too)
chicken breasts (I used three)
olive oil
1 tsp smoked paprika
1 tbs tomato puree
chicken stock
300g paella rice
frozen peas

Peel and chop the garlic, onion and carrot and on another board, the chorizo & chicken. Get your pan and heat up your olive oil and add in the chorizo. I like my chorizo crispy so I crisped this up and then added all of my other chopped ingredients. Start to fry and add in the paprika and parsley, fry for 5 mins. 

Chop your pepper and add this to the pan and fry for 5 more mins. Stir in tomato puree, crumble in your stock cube and then add in the paella rice. Stir so it all gets coated and then add in 750ml boiling water along with salt and pepper to taste.

Pop a lid on, bring to the boil and then let it reduce. Simmer for 15 mins but keep a eye on it and stir every now and then

After 15 mins add in your peas (and your prawns if you're that way inclined), and stir through. ADd the lid and cook for 5 more mins. 

Serve up and garnish with lemon ready to squeeze over!

Serving suggestion - LOTS OF SANGRIA! 

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