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Chicken and chorizo paella
Chicken and chorizo paella
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Prep Time:
10 minutes
Cook Time:
35 minutes
Total Time:
45 minutes
Elevate your weeknight dinner with a quick and tasty Spanish paella.
Ingredients:
  • 125ml white wine
  • 1 pinch saffron threads
  • 2 chorizo sausages, thinly sliced
  • 600g chicken thigh
  • 1 red onion, finely chopped
  • 1 red capsicum, seeded, finely chopped
  • 2 ripe tomatoes, finely chopped
  • 5.00 gm sweet paprika
  • 220g rice
  • 150g pea
  • Flat-leaf parsley leaves, to serve
Instructions:
  • In a small saucepan over medium heat, combine the chicken stock, wine, and saffron. Allow it to simmer, then remove from heat and set aside.
  • - Preheat a large frying pan or paella pan over high heat. Add the chorizo and cook for 2-3 minutes, turning occasionally until golden. Transfer to a plate. Next, cook half of the chicken in the pan for 2-3 minutes until browned and heated through. Transfer to the plate. Repeat with the remaining chicken.
  • Saute onion and capsicum until onion softens. Stir in tomato and paprika until aromatic. Add chorizo and chicken, then mix in rice and pour over chicken stock mixture. Boil, then simmer uncovered for 15 minutes until rice is tender. Top with peas, cover, and cook for 5 more minutes until liquid is absorbed. Garnish with parsley and serve hot.

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