Chicken & Chorizo Paella
Chicken & Chorizo Paella
1 tbsp olive oil
2 large chicken breasts, skinned and cut into chunks.
2 small onions, finely slices.
2 fat garlic cloves, crushed.
140g cooking chorizo, sliced.
1 tsp turmeric
pinch of saffron [optional]
1 tsp paprika
300g paella rice
850ml hot chicken stock [2 chicken oxo cubes]
200g frozen peas
1 lemon wedged and finely chopped fresh parsley to serve.
Heat the oil in a deep-frying pan over a high heat, Add the chicken and brown all over- don’t cook completely. Once browned, transfer to a plate. Reduce the heat to low, add the onions and cook slowly until softened, about 10 mins. Add the garlic, stir for 1 min, then toss in the chorizo and fry until in releases its oils. Stir in the spices, then tip in the rice. Stir to coat the rice in the oils and spices for about 2 mins, then pour in the hot stock. Bring to the boil, return the chicken to the pan and simmer for about 20 mins, stirring occasionally. Add the peas and simmer for a further 5 mins until the rice is cooked and the chicken is tender. Season well and serve with the lemon wedges and chopped parsley.