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:

20 min

Servings:

4

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Submitted by:

Heather

Ingredients

110g cured chorizo, sliced

large Spanish onion, sliced

tbsp smoked sweet paprika

tsp hot paprika

chicken breasts, boneless, skinless cut into chunks

300g paella or risotto rice

litre of hot chicken stock

red bell pepper, sliced

handful green beans, halved

cherry tomatoes, halved

handful of chopped fresh flatleaf parsley

Directions

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.

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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.

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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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Chicken and Chorizo Paella

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Prep: 20 min

Servings: 4

Ingredients

Directions

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Prep:

20 min

Servings:

4