Chicken and Chorizo Paella
Servings: 4
A twist on the classic, but way easier and faster to make, this Chicken and Chorizo Paella recipe is ideal for busy weeknights. Filled with chicken, chorizo and rice in a garlicky tomato sauce, you can enjoy the flavours of Spain anytime you feel like it with this one-pot wonder.
Ingredients
- 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. Bring to a simmer, then turn the heat to low, 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.Scan for full recipe:
