elliottfamily.me From Scratch

Recipe

Chicken and Chorizo Paella

A one-pan paella with saffron, smoky chorizo and peas.

Cook 40 min

You'll need

  • 1 tbsp olive oil
  • 2 chicken breasts, cut into chunks
  • 2 onions, small, finely sliced
  • 1 clove garlic, crushed
  • 140 g cooking chorizo, sliced
  • 1 tsp turmeric
  • 1 pinch saffron
  • 1 tsp paprika
  • 250 g paella rice
  • 1 litre chicken or vegetable stock, hot; 2 Knorr stock pots
  • 2 handfuls petits pois, frozen

Equipment

  • paella dish or large frying pan

Method

  1. Heat the oil in a paella dish.
  2. Add the chicken and brown it all over without cooking it through. Transfer to a plate.
  3. Reduce the heat, add the onions and cook slowly until soft, about 10 minutes.
  4. Add the garlic and stir for 1 minute, then add the chorizo. Fry until it releases its oils.
  5. Stir in the turmeric, saffron and paprika.
  6. Add the rice and stir for about 2 minutes to coat it in the oils and spices, then pour in the stock.
  7. Bring to the boil, return the chicken to the pan and simmer for about 20 minutes, stirring occasionally.
  8. Add the peas and simmer for a further 5 minutes, until the rice is cooked and the chicken is tender.