A Taste Of Marilyn

A recipe blog, brought to you by some people at Marilyn & Sons.


Ingredients (serves 6)

  • 100ml olive oil
  • 3-4 chicken thigh fillets, skin removed and cubed into 2cm pieces
  • 18 raw green prawns, peeled and deveined with tails intact
  • 1tsp smoked paprika
  • 1tsp sweet paprika
  • 1/2 tsp chilli powder
  • 100ml fino sherry
  • 2 cooked chorizos sliced
  • 3 green chills, seeded and chopped
  • 6 cloves garlic, chopped
  • 2 large red onions, chopped
  • sea salt and freshly ground black pepper
  • 2 red capsicums roasted in a 200c oven for 25 minutes then peeled and chopped
  • 350g aborio rice
  • 1/5 lt hot chicken stock
  • 1/2 cup frozen peas
  • handful coriander leaves
  • handful mint leaves
  • 2 lemons, cut into wedges


Heat half the oil in a large deep frying pan or a paella pan over high heat, add the chicken and cook for 4 minutes or until just browned.  Add the prawns, half the paprika and half the chilli powder and stir for 1 minute.  Add the sherry, stir well, then transfer the mixture to a bowl.

Heat the remaining oil in the pan over medium heat and cook the chorizo for 2 minutes, then add the chilli, garlic and onion and cook until soft.  Stir in remaining paprika and chilli powder and season with salt and pepper. Add the roasted capsicum and rice and stir for a few minutes, then add the stock and stir well.  Simmer over low heat for 10 minutes, then return the chicken/prawn mixture to the pan and add the peas and a little more stock if you need.  Cover and cook over low heat for 1 minute then rest, covered for 5 minutes.

Scatter with coriander and mint leaves and serve with lemon wedges


Alanna Ford

Alistair Ford

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