Yields4 ServingsPrep Time30 minsCook Time30 minsTotal Time1 hr
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Chorizo & chicken paella recipe

Ingredients

 200 g 100% natural chorizo or calabrese salami, sliced into 1cm thick rounds
 400 g chicken thighs, diced
 1 cup arborio rice
 1 onion, diced
 2.50 cups 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.

Ingredients

 200 g 100% natural chorizo or calabrese salami, sliced into 1cm thick rounds
 400 g chicken thighs, diced
 1 cup arborio rice
 1 onion, diced
 2.50 cups 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

Directions

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.

Chorizo & chicken paella