YIELDS

4 Servings

PREP TIME

30 mins

COOK TIME

30 mins

TOTAL TIME

60 mins

Chorizo & Chicken Paella

Ingredients

200 g D'Orsogna Chorizo, sliced into 1cm thick rounds
400 g chicken thighs, diced
1 cup arborio rice
1 onion, diced
2.5 cup chicken stock
1 red capsicum, roasted, peeled and cut into strips
100 g green peas
1 tsp smoked paprika
Pinch of saffron, soaked in 50ml boiling water
2 tbsp flat parsley, roughly chopped
30 ml olive oil
Salt & pepper

Method

1

Fry the chorizo slices in a heavy pan until well coloured on both sides. Remove with a slotted spoon and set aside.

2

Fry the chicken in the oil that has rendered out of the chorizo until it has browned and is cooked through. Remove and set aside.

3

Fry the diced onion in olive oil over low heat until it's well cooked.

4

Add the rice and continue to cook over low heat, stirring often, for 5 mins. Add the soaked saffron and allow the rice to absorb the liquid before adding the hot chicken stock.

5

Increase the heat to medium and simmer the rice for about another 5 mins. Stir in the chorizo, chicken, capsicum, peas, paprika and parsley and continue to cook over low heat until all of the liquid is absorbed and all the ingredients are mixed through.

6

Season with salt and cracked black pepper.

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Chorizo 250g