Ingredients
Scale
- 1 tbsp olive oil
- 1 onion, finely chopped
- 3 cloves garlic, finely chopped
- 200 g (7 oz) Spanish chorizo (2 chorizos)
- 300 g (10½ oz) boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 tbsp sweet paprika
- 1 capsicum (bell pepper), cut into strips
- ⅓ cup (80 g) canned crushed tomatoes or passata
- 2 cups (440 g) arborio rice
- 4 cups (1 litre) chicken stock
- ½ cup (75 g) frozen peas
- ½ tsp sea salt flakes
- ½ tsp cracked black pepper
- ½ bunch flat-leaf (Italian) parsley, finely chopped, to serve
- Lemon wedges, to serve
Instructions
- Heat the olive oil in a large, heavy-based pan over high heat. Add the onion, garlic, chorizo, chicken and paprika. Cook for 5 minutes, stirring occasionally.
- Add the capsicum and cook for a further 5 minutes.
- Add the crushed tomatoes (or passata), arborio rice and chicken stock. Reduce to the lowest heat setting, place the lid on and cook for 15 minutes, stirring once halfway through.
- Add the frozen peas, place the lid back on and cook for a further 5 minutes.
- Stir and leave to rest for 5 minutes to absorb any residual liquid. Season to taste (add salt and pepper only if required, as the chorizo and stock may make the dish salty enough).
- Top with parsley and serve with lemon wedges.
Notes
MAKE AHEAD
Freeze for up to 2 months. Thaw completely in the fridge overnight before reheating (otherwise the rice can turn mushy during reheating).
LEFTOVERS
Refrigerate for up to 3 days in an airtight container and reheat on the stove or in the microwave.
- Prep Time: 5 mins
- Cook Time: 30 mins
- Category: chicken, spanish, paella
- Method: pan, combine
- Cuisine: Spanish