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Chicken & chorizo paella
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Total Time:
50 minutes
Experienced chef with a passion for paella, created for 800 in a Spanish village. Embracing traditional Spanish cooking with a flexible twist. Enjoy my humble, budget-friendly paella recipe.
Ingredients:
  • 2 cloves of garlic
  • 1 onion
  • 1 carrot
  • ½ a bunch of fresh flat-leaf parsley (15g)
  • 70 g quality chorizo
  • 2 free-range chicken thighs skin off, bone out
  • olive oil
  • 1 teaspoon sweet smoked paprika
  • 1 red pepper
  • 1 tablespoon tomato purée
  • 1 organic chicken stock cube
  • 300 g paella rice
  • 100 g frozen peas
  • 200 g frozen peeled cooked prawns from sustainable sources
  • 1 lemon
Instructions:
  • Prepare the ingredients: Peel and finely slice the garlic. Peel and roughly chop the onion and carrot. Finely chop the parsley stalks. Roughly chop the chorizo and chicken thighs. Cook in a large lidded shallow casserole or paella pan: Heat a lug of oil over medium heat. Add garlic, onion, carrot, parsley stalks, chorizo, chicken, and paprika. Cook for 5 minutes, stirring regularly. Add pepper and tomato purée: Deseed and chop the pepper. Add to the pan and cook for another 5 minutes. Stir in the tomato purée and crumble in the stock cube. Add rice and stir for 2 minutes. Cook the paella: Pour in 750ml boiling water, add salt and pepper. Bring to a boil, then simmer for 15 minutes. Stir regularly from the outside in and inside out. Add water if needed. Add peas and prawns: Stir in peas and prawns, cover and cook for another 5 minutes until hot. Season to taste. Serve: Chop parsley leaves, sprinkle over the paella. Serve with lemon wedges on the side. Enjoy!

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