Chicken & Chorizo Paella
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Chicken & Chorizo Paella
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| Servings | Prep Time |
| 6people | 15minutes |
| Cook Time |
| 30minutes |
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Ingredients
- 4tbsp Olive Oil
- 3 Chicken Filletsbreast fillets cut into bite size pieces
- 2 Chorizo Sausages
- 1large Brown Onion
- 1 Red Capsicumdiced
- 3cloves Garliccrushed
- 2 1/2cups Arborio Rice
- 4cups Chicken Stockuse stock cubes
- 1tsp Pepper
- 1tsp Smoked Paprika
- 1pinch Saffron Threads
- 1tsp Garlic Salt
- 400g Diced Tomatoes1 can of tomatoes
- 1cup water
- 1cup PeasI use frozen straight out of refrigerator
- 1/4cup Fresh parsleyfinely diced – use continental / flat leaf parsley
- Saltto season
- Pepperto season
Instructions
- Heat 2 tbsp olive oil in a large frying pan over medium high heat.
- Add onion and capsicum and cook until vegetables begin to soften and start to brown. About 5 minutes or so.
- Add garlic and cook until fragrant. About 30 – 60 seconds depending on heat of your pan.
- Remove all ingredients from the pan and set aside.
- 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.
- Add rice to pan and cook to toast for about 3 minutes. Rice will start to lightly darken in colour. Stir regularly.
- Add 1 tsp pepper, smoked paprika & saffron threads to chicken stock and stir to mix through.
- Add chicken stock mixture to rice in pan and stir to mix through.
- Add chicken, chorizo, onion & capsicum mixture back to pan and stir to mix through
- Add diced tomatoes, 1 cup water to pan and stir to mix through.
- 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.
- Add frozen peas and parsley and stir to mix through. Cook for a further 1- 2 minutes to heat the peas.
- Taste and season with additional salt and pepper if required. I did not add any at this stage but add it to your preference.
- 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.