Chicken & chorizo paella
- Chelsie Collins
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Serves 4
Easy
Prep: 10 mins
Cook: 40 mins
A star rating of 4.8 out of 5.406 ratingsRate
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Try swapping traditional seafood paella for a chicken and chorizo version – a hearty family supper for four
Egg-free
Nut-free
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Showing items 1 to 3 of 3
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Ingredients
Nutrition
Units:
MetricUS
-
1 tbsp olive oil
-
2 chicken breasts
fillets, cut into chunks
-
2 small onions
finely sliced
-
1 large garlic clove
crushed
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140g cooking chorizo
sliced
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1 tsp turmeric
-
pinch of saffron
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1 tsp paprika
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300g paella rice
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850ml hot chicken or vegetable stock
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200g frozen peas
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1 lemon
cut into wedges, to serve
-
½ small bunch of parsley
finely chopped, to serve
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Nutrition: per serving
-
kcal563
-
fat16g
-
saturates5g
-
carbs62g
-
sugars5g
low
-
fibre7g
high
-
protein38g
high
-
salt1.9g
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Method
-
step 1
Heat the olive oil in a deep frying pan over a high heat. Brown the chicken all over – don’t cook completely. Once browned, transfer to a plate.
-
step 2
Reduce the heat to low, add the onions and cook slowly until softened, about 10 mins. Add the garlic, stir for 1 min, then toss in the chorizo and fry until it releases its oils.
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step 3
Stir in the spices, then tip in the rice. Stir to coat the rice in the oils and spices for about 2 mins, then pour in the stock. Bring to the boil, return the chicken to the pan and simmer for about 20 mins, stirring occasionally.
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step 4
Add the frozen peas to the pan and simmer for a further 5 mins until the rice is cooked and the chicken is tender. Season well and serve with the lemon and parsley.
Recipe from Good Food magazine, March 2016
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A star rating of 4.8 out of 5.406 ratings
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