Paella with Fish Free King Prawns

Paella with Fish Free King Prawns
For 4 servings.

160 g Chicken Chunks
160 g Fish Free King Prawns
75 g Smoked Bacon Strips
300 g paella/risotto rice
1 onion, chopped
2 cloves garlic, chopped
½ red chilli, chopped
1 fennel
3 bell peppers (red/green/yellow)
100g peas
½ tablespoon paprika
1 tube of saffron (soak in water, preferably 2 hours)
1 glass of white wine
1 tablespoon tomato paste
400 g chopped tomatoes (canned)
400 ml vegetable stock
1 lemon
1 bunch of parsley
12 cherry tomatoes
salt and pepper

Wash the rice in cold water for 2 minutes and drain. Fry the Chicken Chunks. Use a different skillet for the Smoked Bacon Strips, heat 5 tablespoons of oil on medium heat and fry them. Chop the onion, garlic and chilli and fry in the Bacon Strips-skillet, remove the Bacon Strips first. Chop the fennel and bell peppers and add them to the skillet. Add the rice, the paprika and tomato paste. Deglaze by adding the white wine and add the tomatoes, saffron and half the vegetable stock. Bring to a  boil.

If the paella is cooking, add the Chicken Chunks and a pinch of salt. You can either continue to cook the paella in a baking dish in a preheated oven at 180 degrees, or cook the paella on low heat in a skillet.  After 10 minutes you can add the Bacon Strips, Fish Free King Prawns and peas on top of the dish and if necessary, add some vegetable stock and continue to cook the paella for 5 minutes. Cut the cherry tomatoes in half, chop the parsley, quarter the lemon and garnish.

Buen Apetito!