Yields4 ServingsPrep Time10 minsCook Time20 minsTotal Time30 mins
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Chorizo and Mussel Paella

Ingredients

 250 g Chicken thigh fillet, cut into 3cm pieces
 1 kg Mussels
 425 g Crushed tomatoes
 4 cups Chicken stock
 1 cup White wine
 2 cups short grain or Spanish rice
 1 cup Peas
 6 Mini capsicum
 1 Long red chilli, finely chopped
 3 cloves of garlic, crushed
 1 tsp smoked Spanish paprika
 1 pinch Saffron soaked in 1/2 cup of warm water
 2 tbsp Chopped rosemary
 ¼ cup Parsley, chopped
 2 tbsp Extra virgin olive oil

Method

1

Set a large skillet over medium heat. Once hot, add in the oil and chicken, cooking until browned on all sides.

2

Add the D’Orsogna 100% Natural Chorizo, mini capsicum and onion. Stir the mixture until the Chorizo has browned and the onions are soft.

3

Add in garlic and paprika, stirring for 30 seconds and ensuring the paprika does not burn. Add the rice and stir well. Pour in the wine and cook until absorbed. Add tomatoes, stock, saffron and rosemary. Cook on low heat for 12 minutes.

4

Add the mussels and cover with a lid, cooking for a further 6-8 minutes. Stir through peas and cook for an additional three minutes. Garnish the Paella with parsley and serve immediately.

Ingredients

 250 g Chicken thigh fillet, cut into 3cm pieces
 1 kg Mussels
 425 g Crushed tomatoes
 4 cups Chicken stock
 1 cup White wine
 2 cups short grain or Spanish rice
 1 cup Peas
 6 Mini capsicum
 1 Long red chilli, finely chopped
 3 cloves of garlic, crushed
 1 tsp smoked Spanish paprika
 1 pinch Saffron soaked in 1/2 cup of warm water
 2 tbsp Chopped rosemary
 ¼ cup Parsley, chopped
 2 tbsp Extra virgin olive oil

Directions

1

Set a large skillet over medium heat. Once hot, add in the oil and chicken, cooking until browned on all sides.

2

Add the D’Orsogna 100% Natural Chorizo, mini capsicum and onion. Stir the mixture until the Chorizo has browned and the onions are soft.

3

Add in garlic and paprika, stirring for 30 seconds and ensuring the paprika does not burn. Add the rice and stir well. Pour in the wine and cook until absorbed. Add tomatoes, stock, saffron and rosemary. Cook on low heat for 12 minutes.

4

Add the mussels and cover with a lid, cooking for a further 6-8 minutes. Stir through peas and cook for an additional three minutes. Garnish the Paella with parsley and serve immediately.

Chorizo and Mussel Paella