Chorizo & Chicken Paella
Ingredients
Method
Fry the chorizo slices in a heavy pan until well coloured on both sides. Remove with a slotted spoon and set aside.
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.
Fry the diced onion in olive oil over low heat until it's well cooked.
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.
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.
Season with salt and cracked black pepper.
Ingredients
Directions
Fry the chorizo slices in a heavy pan until well coloured on both sides. Remove with a slotted spoon and set aside.
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.
Fry the diced onion in olive oil over low heat until it's well cooked.
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.
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.
Season with salt and cracked black pepper.