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Chicken and Chorizo Paella

Chicken and Chorizo Paella


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Description:

Paella is a family favorite but I don't always have the time to prepare or the recipe feeds more than 4 people. However, this dish is easy to make plus it's the right size for my family. There are three widely known types of paella: Valencian paella (green vegetables, meat, snails, beans and seasoning), seafood paella (seafood with no beans and green vegetables) and mixed paella (free-style combination of meat, seafood, vegetables and sometimes beans).

Reference:

recipe from Delicious magazine

Prep:

15min to prepare & 20 to cook

Servings:

4

Submitted by:

Heather
rd rd

Ingredients

110g cured chorizo, sliced
1
large Spanish onion, sliced
1
tbsp smoked sweet paprika
1
tsp hot paprika
3
chicken breasts, boneless, skinless cut into chunks
300g paella or risotto rice
1
litre of hot chicken stock
1
red bell pepper, sliced
handful green beans, halved
10
cherry tomatoes, halved
handful of chopped fresh flatleaf parsley

Directions

1.
Heat a large pan over a medium heat and dry-fry the chorizo until it is golden and the oil is released. Remove from pan and set aside. Add the onion to the pan and cook for 5 minutes then stir in the paprikas and cook for a further 2 minutes. Add the chicken and cook 3-4 minutes, then remove from the pan and set aside.
2.
Heat a knob of butter in the same pan and stir in the rice, then add the hot chicken stock, stir well and cook for 10 minutes. Return chorizo, chicken and onion to the pan with red pepper, green beans and tomatoes. Season and cook for a further 5 minutes or until the rice is tender. Stir in parsley and serve immediately.
3.
The Culinary Chase's Note: This was a delicious meal packed with flavor. Don't worry if you don't have a proper paella pan as I just used my wok.
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