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Chicken and chorizo paella
Chicken and chorizo paella
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Prep Time:
15 minutes
Cook Time:
50 minutes
Total Time:
65 minutes
Savor Curtis Stone's flavorful chicken and chorizo paella, perfect for family feasts.
Ingredients:
  • 1000.00 gm water
  • 7.20 gm salt
  • Small pinch saffron threads
  • 18.20 gm olive oil
  • 4 chicken drumsticks
  • 2 chicken wings
  • 1/2 medium brown onion, finely chopped
  • 3 cloves garlic, finely chopped
  • 1 small red capsicum, thinly sliced
  • 1/2 chorizo, from the deli, cut into thin strips
  • 400.00 gm medium grain rice
  • 1.25 gm brand smoked paprika
  • 1 medium field tomato, seeded and cut into small dice
  • 1 spring onion, thinly sliced
  • 1/2 lemon, cut into wedges, for garnish
Instructions:
  • Preheat the oven to 200C (180C fan-forced).
  • Bring water and salt to a gentle simmer in a large saucepan. Remove from heat and stir in saffron.
  • Heat up a large ovenproof frying pan or paella pan with some oil over high heat. Season the chicken with salt and pepper, then add it to the hot pan and brown on all sides for roughly 5 minutes. Take the chicken out of the pan, lower the heat to medium-high, and put the pan back on the heat.
  • Sauté onion, garlic, and capsicum until softened, about 2 minutes. Add chorizo and cook for another 1-2 minutes.
  • Add the rice to the pan and sprinkle in the paprika. Cook for 2 minutes or until the rice is nicely coated with oil and the pan is dry.
  • Pour the fragrant saffron water into the pan, stirring gently to blend. Place the chicken back into the pan, arranging it in a single, evenly spaced layer. Bring to a rapid simmer over high heat.
  • After the pan reaches a full simmer, take it off the heat, add tomatoes, and season with salt and pepper. Transfer to the oven and bake without a lid for 25-30 minutes, or until the rice is tender and the chicken is fully cooked. The perfect paella is characterized by crispy rice edges along the pan.
  • Let the dish sit briefly before serving and then add a finishing touch with chopped spring onions and lemon wedges.

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