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Peasant Paella with Chorizo

                                                                                    

 

 

                                                                             

                                                                               

 

 

 

Peasant Paella

Ingredients (Serves 6)

 

  • 1 Small chicken cut into eight and patted dry
  • 4 Tablespoons olive oil
  • 200g D’Orsogna American streaky bacon cut 2cm wide
  • 4 slices leg ham, diced
  • 1 Packet sliced, spicy D’Orsogna Chorizo
  • 1 Onion, chopped
  • 3 Cloves garlic, chopped
  • I -2 Capsicums, de-seeded and cut into strips
  • 2 Cups paella rice, rinsed and drained
  •  2 and a half cups chicken stock
  • 1 rounded teaspoon smoky paprika
  • Salt and pepper to taste
  • Generous pinch of saffron threads

 

Method:

 

Season chicken pieces with salt and pepper Add Saffron and paprika to stock and bring to the boil Heat oil in paella pan and gently brown chicken on all sides until golden (approx. 15 Minutes) Add onion, garlic, bacon, ham, chorizo and fry for 3 Minutes Add rice and capsicum strips Pour boiling stock over rice Cover pan with foil and seal well Cook on low heat on stovetop (use a simmer mat if cooking with gas) Or in a pre-heated oven at 160 degrees Cook for 20-30 minutes Rice should be tender and dry