I love anything which has chorizo in it, it’s a beautiful ingredient which has the most incredible flavour and a little goes a long way.
Chicken and chorizo paella
You will need:
A paella pan or cazuela
Olive oil
400g Chicken cut into 1 inch pieces- thigh is best for flavour but breast is fine too.
Chorizo – you can use as much as you like here. I use about a third of Asda extra special chorizo sausage diced into small cubes
1 large onion diced
2 red peppers chopped
2 garlic cloves crushed
Some chopped red chilli or a squirt of fresh chilli paste
1.5 litres of chicken stock
2 teaspoons of smoked sweet paprika
400g paella rice – you can use other rice but it just won’t be the same.
*optional ingredients –
A pinch of saffron
2 handfuls of frozen peas.
Heat your pan slowly with about a tablespoon of olive oil.
Brown the chicken.
Add your chorizo, garlic and onion
When your onion is soft add your peppers, chilli, paprika (and saffron & peas if using) and after a few minutes add 1 litre of your stock.
Preheat your oven to gas mark 4.
Leave the ingredients bubble away on a medium heat for 15 mins.
Now add your rice and stir thoroughly.
Put lid on pan or a tinfoil roof if you don’t have one and place in oven for 15 minutes ( if your pan is not ovenproof simply continue to cook on hob but cover your pan)
After 15 minutes take the paella out of the oven and add remaining stock ensuring you give it a good stir.
Place back in oven for 15-20 mins and Tada you should have a beautifully cooked Paella.
I serve mine with a rocket based salad.
This makes a lot! It serves a family of 4 or 2 very hungry adults with lots of leftovers!
Also I am still getting used to writing recipes out so please let me know if they do not make sense or if you have any questions.
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