Chicken & Chorizo Paella

It seems that summer is officially done and dusted and the dark gloomy days are setting in now for the coming months. When it comes to the Autumn/Winter months I like to change up my menu and go for those home cooked simple but tasty warm dishes and this recipe is certainly ticks that box. What’s great about this is you could add additional ingredients like prawns or substitute the meats for something you prefer.

Ingredients (Serves 4)

  • ½ tbsp olive oil
  • 2 onions diced
  • 3 garlic cloves chopped
  • 2 tsp paprika
  • 2 tsp chilli flakes
  • 250g Spanish paella rice
  • ½ tsp saffron
  • 900ml chicken stock made with 2 chicken stock cubes
  • 300g peas
  • 1 chorizo ring roughly chopped
  • 400g mini chicken fillets, cubed
  • 1 tbsp chopped parsley

Method

1. Heat the olive oil in a deep frying pan with a matching lid over a medium to high heat. Once hot add in the chopped onion and stir frequently for 7-8 minutes until the onion has soften

2. Once the onion has softened, stir in the chopped garlic, paprika and chilli flakes for 1-2 minutes

3. Add the paella rice, saffron and stock and bring to a boil. Once boiling, reduce to a simmer and cook, covered for 12-13 minutes

4. Add the peas and cook for a further 2-3 minutes

5. While the stock is simmering, heat another frying pan on a medium to high heat, add the chorizo and cook for 3-4 minutes until the chorizo is starting to crisp. Remove the chorizo with a slotted spoon and set aside

6. Add the chicken into the pan and cook for 10 minutes until the chicken is cooked through or golden brown

7. Add the chicken, chorizo and parsley to the rice mixture, stir in and serve.

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