Paella is one of the most famous Spanish dishes. Chicken and chorizo paella is delicious and is so simple to make (plus there's not a lot of washing up!)
Course Main Course
Cuisine Spanish
Prep Time 15 minutesminutes
Cook Time 40 minutesminutes
Total Time 55 minutesminutes
Servings 6
Author Skint Chef
Ingredients
Stock
600mlchicken stock
Smallpinchsaffron
Paella
3tablespoonsolive oil
125gchorizo chopped
600gchicken thighs
1large onionchopped
2garlic cloveschopped
1red pepper sliced into strips
1large carrot chopped
1teaspoonpaprika
500gricepaella rice is best but normal rice works
4tomatoeschopped
1tablespoontomato puree
100gfrozen peas
handfulflat leaf parsleyroughly chopped
2lemons cut into wedges
Instructions
In a jug mix the chicken stock with the saffron and leave to infuse.
Heat 1 tablespoon olive oil in a large wok and add the chorizo for 2-3 mins until crispy. Leave the oil in the pan and lay the chorizo on a paper towel to absorb excess oil and leave to one side.
Add chicken to the wok and cook on high heat until cooked thoroughly, remove chicken and leave to one side
Add 1 tablespoon olive oil to wok, add onion and garlic and soften for 4 mins. Add pepper, carrot and paprika, another tablespoon olive oil and cook for a couple of minutes. Don’t worry if there are burnt bits on the bottom of the pan – these add flavour!
Add the rice and the infused stock, plus another 450ml boiling water and gently stir.
Add chicken, chopped tomatoes and tomato puree, then cover the pan and cook over medium heat for 10 mins.
Add peas and chorizo to the pan and leave to simmer for 5 minutes – the rice should have absorbed most of the liquid.
Take off heat and leave for further 5 minutes with the lid on. Add parsley, lemon wedges and serve.