Paella is associated with a wonderful Spanish heritage. There are many versions and variations to paella, including seafood versions. This version has chicken and chorizo as the main ingredients.
The chicken and chorizo provide a perfect blend and base to the paella. The onion, capsicum and garlic that is mixed through add to the flavour. The saffron threads, pepper and smoked paprika provide a lovely subtle heat to the dish. Simmered in stock and tomatoes and finished with peas and parsley and you have a fantastic Spanish inspired meal.
Making paella can be an ‘involved’ process with several steps to follow. However it is not complex to make and as long as you keep to the steps all should turn out well. It’s best to have all your ingredients prepared and ready to go before you start. Once you get everything into the pan and start simmering you can then relax a little.
Just remember to stir on a regular basis while simmering. This is particularly important when you get near the end of the simmering phase and most of the liquid has either been absorbed or evaporated. At this point you want to turn the ingredients over in the pan to prevent them remaining on the bottom of the pan and burning.
This version can be made with or without a paella pan. Many people don’t have a paella pan as it is not a regularly made dish. I do have a paella pan, however I made this version using my frying pan.