Conjure up flavours of the Mediterranean with this quick and simple one pot recipe. Simmer tasty chorizo, succulent chicken, and plenty of vegetables with traditional paella rice to create a delicious meal which is perfect for al fresco dining.
Ingredients
- 2 tbsp olive oil
- 1 medium onion - diced
- 1 red pepper - diced
- 150g chorizo sausage - chopped into 1cm chunks
- 1 medium chicken breast - cut into bite size pieces
- 4 chicken thighs - cut into bite size pieces
- 400g Paella or Arborio rice
- 1- 1.5 litres chicken stock (you may need slightly more, depending how quickly your rice cooks)
- 1 clove garlic - crushed
- 1 tsp spanish (smoked) paprika
- ¼ tsp chilli flakes (this makes the paella quite spicy, so adjust according to taste)
- Pinch of saffron strands (approx 10 strands)
- Ground black pepper
- Salt
- 85g frozen peas
- 10 cherry tomatoes - halved
- 1 lemon - cut into wedges
- Grated parmesan cheese
Directions
- Heat the oil in a paella pan (alternatively, use a large, deep frying pan). Add the onion, pepper and garlic. Saute for 5 minutes, until the onions and peppers begin to soften.
- Tip the chorizo into the pan. Cook until the chorizo changes colour slightly and has released plenty of oil.
- Add the chicken and fry to seal.
- Add the cherry tomatoes. Cook for a further 2 minutes.
- Tip in the rice. Stir continuously for 1-2 minutes, making sure you coat as many grains as possible with the chorizo oil.
- Pour approximately 1 litre of stock in to the pan, together with the paprika, chilli flakes, saffron strands, ground black pepper and salt. (Don’t be tempted to add too much salt as the chorizo and stock already contain plenty).
- Mix thoroughly, bring to the boil, then lower the heat and simmer for 8-10 mins, stirring occasionally. (As the rice cooks, and the stock is absorbed, you may need to add a little more stock to ensure the rice is cooked through).
- After 8-10 mins, the rice should be almost cooked. Add the peas, stir to distribute through the paella. Simmer for a further 3-4 mins.
- Once the rice is fully cooked and all of the stock has been absorbed, remove from the heat.
- Serve straight from the pan, with lemon wedges and a sprinkling of parmesan.
Chicken & Chorizo Paella Recipe Notes:
This recipe makes enough for 4-6 people. Serve with sour dough or olive bread, plus a dip of extra virgin olive oil mixed with balsamic vinegar to add even more Mediterranean authenticity.
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