Chicken & Chorizo Paella
Ingredients
2 chicken thigh fillets, cut into quarters
1 chorizo sausage, sliced
1 small jar piquillo (or roasted) peppers, cut into strips
1 onion, finely diced
1 large tomato, diced
½ cup peas (fresh or frozen)
2 cloves garlic, diced
¼ cup parsley, chopped
¼ cup extra virgin olive oil
½ tsp saffron threads
2 tsp Spanish smoked paprika
1 ½ cups bomba or calasparra Spanish rice (or arborio)
3 cups chicken stock
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Chickpeas and chorizo
Method
Cut chicken and mix with the paprika, garlic, salt, pepper and let marinate.
Heat oven to 180C.
Place saffron in a small cup and add 2 tbls of hot water. Set aside.
Prepare all ingredients as listed in ingredients list. Place the stock in a pot and keep hot while you prepare the paella.
Heat a paella pan (about 30cm wide) and add half the oil and add the chorizo sausage and chicken cook until just browned. Add the remaining oil, diced onions and the diced tomato and cook for a few more minutes.
Add the rice and stir until well coated by the mixture. Add the hot broth (double the amount of broth to the rice used, though bomba will absorb a bit more so add extra) and the saffron, mix and bring to the boil until most of the stock has been absorbed.
Add the peas and arrange the strips of peppers on the top of the paella and transfer to the oven. Cook for about 12-15 min until the rice is almost cooked. Remove from the oven, cover with foil and rest the paella for 5 to 10min. Garnish with parsley and serve with lemon wedges.
Alternatively, you can cook the paella on the stove stop, loosely covered with foil.
Also try
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White Bean and Cabbage Soup
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Winter soup with osso bucco
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Greek Spinach Risotto (Spanakorizo)
