Al Fresco, Recipes

Cheats’ Paella with Tracklements Smoky Chilli Sauce

Cooking Directions

Heat the olive oil in a frying pan over a medium high heat and add the sliced chorizo.  Cook until it’s released its oil then remove from the pan and set aside leaving all the lovely oil in the pan. Reduce the heat and add the diced onion and crushed garlic, cook gently for 8mins until the onion is soft.  Then add the chicken.  Cook the chicken for 8-10 mins on a medium heat or until cooked and tender.

While this is cooking pop the grains and rice in the microwave and cook according to the instructions.

When the chicken is just cooked through add the prawns to the pan along with the chorizo and the frozen petit pois and stir for a couple of minutes until the prawns are cooked.  Add the Grains & Rice to the pan with the Tracklements Smoky Chilli Sauce, stir through and serve immediately with wedges of lemon and a crisp, green salad.




Serves 4

  • 2tbsp olive oil
  • 100g chorizo, skinned and cut into 1cm thick rounds
  • 1 large onion, diced
  • 1 clove garlic, crushed
  • 500g skinless chicken thigh fillets, cut into large chunks
  • 150g raw king prawns
  • 250g Merchant Gourmet Spanish Style Grains & Rice
  • 150g frozen petit pois
  • 2 tbsp Tracklements Smoky Chilli Sauce

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