Summary

Ingredients

• 250 g cherry tomato (s)
• 1 onion (s), red
• 2 cloves garlic
• 2 tablespoon olive oil
• 300 g rice (risotto rice)
• 4 chicken breast fillet (s)
• 200 g sausae (chorizo)
• 2 tablespoon rosemary, freshly chopped
• 1 liter chicken broth
• 1 bag saffron
• 8 king prawns
• Salt and pepper, freshly ground
• 2 lemon (s)

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Instructions

1. Preheat oven to 220°C (428°F).
2. Halve the cherry tomatoes. Finely chop the red onion and garlic. Peel the king prawns, remove the intestines and leave just a bit of shell on the tail. Halve the chicken breast fillets and season lightly with salt and pepper. Cut the chorizo into thick slices.
3. Place the cherry tomatoes, garlic, and red onion in a flat baking dish. Pour the olive oil over them and bake at 220°C (428°F) for 20 minutes until soft.
4. Add the rice, saffron, chicken pieces, chorizo, rosemary, and chicken broth to the baking dish. Mix everything well and bake at 220°C (428°F) for another 20 minutes.
5. Add the king prawns to the baking dish and bake for a further 10 minutes until the rice is cooked through and the chicken reaches an internal temperature of 74°C (165°F).
6. Cut the lemons lengthways into eighths and serve the paella on hot plates with the lemon wedges. Pair with a good red wine.