Chicken and Chorizo Paella

29 03 2010

Last Saturday we had a Spring party, there were a bunch of people coming over and I didn’t want to be tied to the oven anymore than I had to be.

So I was wrecking my head trying to work out what I could cook that would be nice and easy on my time and yet seem sufficiently fancy…. and here it is:

Chicken and Chorizo Paella

Serves 4-6 people depending on levels of greed 🙂

5 or so chicken breasts or large thighs that have been de-boned

200g of good cooked chorizo

300g of paella rice (if you can’t get paella rice use Arborio)

1 stick of celery

1 1/2 large white onions, finely diced

2 cloves of garlic

2 tomatoes de-seeded and chopped

3 large red peppers

1 small red chilli, de-seeded and very finely chopped

a large handful of peas

1 large lemon

Chicken stock

Saffron

Smokey Paprika

Olive oil

Method

Heat the olive oil in a hot pan and add the chicken cut up into small cubes, add in 2 tsp of the smokey paprika and make sure that all of the chicken is well coated in it.

Once the chicken is brown on all sides put it in a low oven on a baking tray until you need it later on.

Add the saffron to your hot chicken stock and leave it to infuse

Turn the heat on the pan down to medium and put the chorizo in

Once the Chorizo has started to brown and go crisp you can add in the onions, garlic and celery and cook until the onions are just starting to soften.

Once the onions have softened you can add in the rice, the chopped red peppers, the chopped tomatoes, the chopped chili, half of the stock and 2 tsp of the paprika.

You now need to leave the dish on the heat for roughly 15- 20 minutes giving it all a stir every few minutes or so.

After this time the rice should just about be cooked, you can now add in the peas, the juice and zest of the lemon and the remainder of the stock, cook until most of the stock has been absorbed.

Once the stock has been absorbed you can add the chicken back into the dish and serve with lemon segments, a simple salad and some crusty bread

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