Chicken & Chorizo Paella
Chicken & Chorizo Paella
Servings Prep Time
6people 15minutes
Cook Time
30minutes
Servings Prep Time
6people 15minutes
Cook Time
30minutes
Ingredients
Instructions
  1. Heat 2 tbsp olive oil in a large frying pan over medium high heat.
  2. Add onion and capsicum and cook until vegetables begin to soften and start to brown. About 5 minutes or so.
  3. Add garlic and cook until fragrant. About 30 – 60 seconds depending on heat of your pan.
  4. Remove all ingredients from the pan and set aside.
  5. Add 2 tbsp olive oil to the pan and add chicken and chorizo and cook until about 50% or so done. Season with salt and pepper. Remove from pan and set aside.
  6. Add rice to pan and cook to toast for about 3 minutes. Rice will start to lightly darken in colour. Stir regularly.
  7. Add 1 tsp pepper, smoked paprika & saffron threads to chicken stock and stir to mix through.
  8. Add chicken stock mixture to rice in pan and stir to mix through.
  9. Add chicken, chorizo, onion & capsicum mixture back to pan and stir to mix through
  10. Add diced tomatoes, 1 cup water to pan and stir to mix through.
  11. Reduce heat and simmer, uncovered, for 20 – 25 minutes or until rice is tender and liquid is absorbed. Depending on the heat of your pan you may need to simmer a little longer for the liquid to fully absorb or you may need to add a little more water if it absorbs too quickly and the rice is not yet tender.
  12. Add frozen peas and parsley and stir to mix through. Cook for a further 1- 2 minutes to heat the peas.
  13. Taste and season with additional salt and pepper if required. I did not add any at this stage but add it to your preference.
  14. Garnish with lemon wedges and serve.
Recipe Notes

You definitely need to use a large frying pan or paella pan for this dish as it does create a substantial sized meal that all need to fit into one pan.

Leftovers can be easily frozen and reheated at a later time.