Chicken & Chorizo Paella
Here's a fun paella recipe, inspired by the Spanish national dish.
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Servings: 4
Ingredients
- 1 Onion diced
- 1 Carrot diced
- 150 g Chorizo diced
- 1 Chicken breast cut into chunks
- 4 Cloves of garlic chopped
- 1 tbsp Tomato paste
- 1 Red pepper diced
- 300 g Paella rice
- 750 ml Chicken stock
- 0.4 g Saffron Use 1 tsp of turmeric if you can’t get saffron
- 120 g Raw peeled prawns
- 100 g Frozen peas
To serve:
- Fresh parsley
- Lemon wedges
Instructions
- Heat a little bit of cooking oil in your largest pan. Add the diced onion, carrot and chorizo and cook over a medium to high heat for five minutes, or until the onions start to soften.
- Add in the chicken, and cook until its sealed, which means no more visible pink bits.
- Add in the garlic, stir well, and cook for a further minute.
- Now add in the tomato paste and the diced red pepper. Stir well.
- Now add the rice, stir it well and cook for a minute so the rice can absorb the flavour.
- Pour in the chicken stock and add the saffron.
- Bring it to the boil, then turn it down to simmer for 15 minutes, stirring often. If it gets too dry, add a splash of water.
- Add the prawns in and cook for a couple more minutes until the prawns are cooked.
- Stir through the frozen peas. Taste for seasoning then it's ready to serve.
- Finish with a sprinkle of chopped parsley and serve it with some lemon wedges.