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Tasty Chicken And Chorizo Paella

Quick and easy chicken and chorizo paella

Chicken and Chorizo Paella

Serves: 4 people.

Preparation Time: 15 minutes to prep, 30 minutes to cook.

Ingredients

  • 2 cloves of garlic
  • 1 medium onion
  • 1 medium carrot
  • ½ a bunch of fresh flat-leaf parsley , (15g)
  • 70 g quality chorizo
  • 4 boneless and skinless free-range chicken thighs
  • Olive oil
  • 1 tsp sweet smoked paprika
  • 1 red pepper
  • 1 tbsp tomato purée
  • 1 organic chicken stock cube
  • 300g paella rice
  • 100g frozen peas
  • 1 lemon

Method

  1. Peel and finely slice the garlic, peel and roughly chop the onion and carrot.
  2. Remove stalks from parsley and finely chop stalks. Put the parsley leaves to one side.
  3. Chop chicken thighs and chorizo.
  4. Put a lug of oil into a large lidded shallow casserole or paella pan on a medium heat.
  5. Add into pan the garlic, onion, carrot, parsley stalks, chorizo, chicken and paprika, and fry for around 5 minutes, stirring regularly.
  6. Cut pepper in half remove seeds, stalk and any white pith. Roughly chop and add to pan for a further 5 minutes.
  7. Stir through the tomato purée and crumble in the stock cube, then add the rice.
  8. Stir in rice for around a minute.
  9. Pour in 750ml of boiling water and season with sea salt and black pepper.
  10. Pop the lid on and bring to the boil, then reduce to a simmer for 15 minutes, stirring regularly from the outside in and from the inside out.
  11. Add a splash of water if required.
  12. Stir in the peas and pop lid back on for another 5 minutes.
  13. Season and chop the parsley leaves, scatter them over the paella, and serve with lemon wedges on the side for squeezing over.
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