Modern Paella-Style Grain Bowl with Chicken and Prawns

Saffron rice

• 1 tbsp Extra virgin olive oil
• 1 medium Yellow onion
• 2 cloves Garlic
• 180 g Bomba rice
• 1 pinch Dried saffron threads
• 1 tsp Smoked paprika
• 600 ml Chicken stock
• 1 tsp Fine sea salt
• ½ tsp Black pepper

Chicken and prawns

• 1 tbsp Extra virgin olive oil
• 300 g Chicken thighs, boneless, skinless
• 1 medium Red pepper
• 200 g Canned chopped tomatoes
• 120 g Frozen peas
• 200 g Prawns, raw, peeled
• 1 medium Lemon

1. Warm 1 tbsp olive oil in a saucepan over medium heat. Finely chop the onion, then cook it with a pinch of salt for 6 to 8 minutes until soft. Crush in the garlic and cook for 30 seconds until fragrant.
2. Stir the bomba rice into the pan for 1 minute, then add the saffron and smoked paprika. Pour in the chicken stock and add the black pepper. Bring to the boil, then reduce to a gentle simmer, cover and cook for 18 to 20 minutes until the rice is tender and the liquid is absorbed.
3. While the rice cooks, heat 1 tbsp olive oil in a large frying pan over medium-high heat. Season the chicken with a little salt, then cook for 6 to 8 minutes, turning, until golden and cooked through. Transfer to a plate.
4. Slice the red pepper, add it to the pan and cook for 4 to 5 minutes until softened. Stir in the chopped tomatoes and simmer for 3 minutes to thicken slightly. Add the peas and cook for 2 minutes until hot.
5. Add the prawns to the pan and cook for 2 to 3 minutes, tossing, until pink and just cooked. Return the chicken to the pan and warm through for 1 minute. Taste and adjust with a little more salt and pepper if needed.
6. Fluff the saffron rice with a spoon and divide between two bowls. Spoon the chicken, prawns and vegetables over the top. Cut the lemon into wedges and squeeze over to finish.

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