Cityscape Recipes
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In The Kitchen with Andrew Brown


Up your gourmet game with Dragons Den Social Lounge’s international award-winning chef.


Shopping List

2 cloves of garlic (peeled and finely diced)
1 onion (peeled and finely diced)
70g Spanish-style chorizo (sliced)
100g pancetta (thinly sliced)
2 skinless, boneless free-range chicken thighs (cubed)
100g prawns
100ml olive oil
1 tspn sweet smoked paprika
Pinch of saffron
1 red capsicum (deseeded and roughly chopped)
6 green beans (sliced)
6 cherry tomatoes (halved)
1/2 broccoli head (cut into 1cm pieces)
150ml tomato purée
1.1L chicken stock
300g paella rice
Fresh flat-leaf parsley (roughly chopped)
1 lemon

Making It Happen

In a separate saucepan heat the chicken stock. Pour oil into a paella pan on a medium heat, add the garlic, onion, chorizo, chicken, prawns and paprika, and fry for around 5 minutes, stirring regularly. As the chorizo, chicken and prawns reach the point of just being cooked through, remove and place on a tray or plate until the final stages of finishing the dish. Stir through the tomato purée, saffron, diced capsicums and 300ml of the stock in the paella pan, then add the rice and stir for a couple of minutes so it starts to absorb the flavour. Pour in another 300ml of hot stock and bring to a simmer, then turn the heat to low and stirring from the outside in, and from the inside out, add stock to top up if needed. Continue to cook for around 20 – 30 minutes or until the rice is just cooked through, topping up with stock as required. In the final stages of cooking the paella rice add the beans, broccoli and cherry tomatoes. After 2 – 3 minutes return the chorizo, chicken and prawns to reheat through in the mix. Season to taste and scatter parsley over the top. Serve with lemon wedges.


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Guest 25 February 2018