Chicken and Chorizo Paella

Name: Chicken and Chorizo Paella
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Ingredients: 2 tbsp olive oil; 4 null boneless, skinless chicken thighs, cut into 2-3cm pieces; 200 g cooking chorizo, sliced into 1cm rounds; 1 large onion, finely chopped; 1 null red pepper, deseeded and chopped into 1cm pieces; 2 cloves garlic, crushed; 1 tsp smoked paprika; 300 g paella rice (or Arborio rice if you can't find paella rice); 400 g tinned chopped tomatoes; 800 ml hot chicken stock; null pinch saffron threads (optional); 150 g frozen peas; null null salt and freshly ground black pepper to taste; null null fresh parsley, chopped, for garnish; null null lemon wedges, for serving

#Easy #Chicken #Mediterranean Cuisine #High Protein #Gluten-Free

Total Time50mins

Rating0.0/ 5.0

Servings4people

Harry Hayes

@harry_hayes

Ingredients

olive oil2 tbsp

boneless, skinless chicken thighs, cut into 2-3cm pieces4

cooking chorizo, sliced into 1cm rounds200 g

onion, finely chopped1 large

red pepper, deseeded and chopped into 1cm pieces1

garlic, crushed2 cloves

smoked paprika1 tsp

paella rice (or Arborio rice if you can't find paella rice)300 g

tinned chopped tomatoes400 g

hot chicken stock800 ml

saffron threads (optional)

frozen peas150 g

salt and freshly ground black pepper to taste

fresh parsley, chopped, for garnish

lemon wedges, for serving

Instructions

Heat 2 tbsp olive oil in a large shallow pan over medium-high heat.

Add 4 boneless, skinless chicken thighs (cut into 2–3 cm pieces) and brown for 5–7 minutes. Remove and set aside.

Add 200 g cooking chorizo (sliced into 1 cm rounds) and cook for 3–5 minutes until crispy. Remove and set aside.

Reduce heat to medium. Add 1 large onion (finely chopped) and 1 red pepper (deseeded and chopped into 1 cm pieces); cook for 8–10 minutes until softened.

Stir in 2 cloves garlic (crushed) and 1 tsp smoked paprika; cook 1 minute until fragrant.

Add 300 g paella rice and stir for 2 minutes to coat grains.

Pour in 400 g tinned chopped tomatoes and 800 ml hot chicken stock. If using, crumble a small pinch of saffron threads into the stock. Stir and bring to a gentle simmer.

Arrange the browned chicken pieces evenly over the rice. Do not stir.

Simmer uncovered for 15–20 minutes until most liquid is absorbed and socarrat forms.

Scatter the cooked chorizo and 150 g frozen peas over the top. Cover and remove from heat; rest for 5–10 minutes.

Fluff rice with a fork. Season with salt and freshly ground black pepper. Garnish with fresh parsley and serve with lemon wedges.

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