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Chicken and chorizo paella

By michaelaproctor (GoodFood Community)
  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 4
A lovely paella that will make you dream of sunny Spain. Ready in 45 minutes, at around £2.50 a head, it won't break the bank either.
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Ingredients

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

Method

  • STEP 1
    Heat a large pan over a medium heat and dry-fry the chorizo, sliced, until it is golden and the oil is released. Remove from the pan and set aside.
  • STEP 2
    Add the onion to the pan and cook for 5 minutes, then stir in the sweet smoked paprika and the hot paprika and cook for a further 2 minutes.
  • STEP 3
    Add the chicken and cook for 3-4 minutes, then remove from the pan and set aside.
  • STEP 4
    Heat a knob of butter in the pan and stir in the rice, then add 1 litre hot chicken stock, stir well and cook for 10 minutes.
  • STEP 5
    Return the chorizo, chicken and onion to the pan with the red pepper, green beans, and tomatoes. Season and cook for a further 5 minutes, until the rice is tender.
  • STEP 6
    Stir a handful finely chopped fresh flatleaf parsley into the paella and serve immediately.

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Overall rating

Rating: 4 out of 5.4 ratings
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