Wednesday, January 13, 2010

Recipe: Chicken and Chorizo Paella

I've been cooking up some yummy dishes at home lately, even if I do say so myself. This is an oldie, but a goodie and I pass on the recipe all the time. At least now i can say, just visit my blog and you'll find it there, HA! If you make it, try not to eat all the chorizo while your preparing the rest of the dish, I dare you!

Chicken and Chorizo Paella - Feeds 6


1L stock
2 chicken breast fillets, diced
2 Spanish chorizo sausages, halved and sliced thickly
1 onion, chopped finely
1 clove garlic, crushed
1 red capsicum, deseeded and diced
1 teaspoon Spanish smoked paprika
1 x 400g can diced tomatoes
1 cups Arborio rice
1/2 cup frozen baby peas


  1. In a non stick pan, cook chorizo pieces in a hot pan until browned on both sides, remove from pan leaving oil from the sausage in the pan.
  2. Brown chicken in chorizo oil, remove from pan and set aside. Leave remaining oil from sausage in the pan.
  3. Reduce heat and add garlic, onion and capsicum to the pan and saute for 2-3 minutes
  4. Add paprika and stir well, cook for a few minutes until you can really smell the paprika
  5. Add tomatoes and stir through, cook for another 3-4 minutes
  6. Add rice and stir to combine, cook for a few minutes until rice turns clear
  7. Add half of the chicken stock and stir well. Cook over a medium heat for 5-7 minutes without stirring
  8. Add remaining stock, do not stir
  9. Scatter chicken and chorizo pieces evenly over the rice and press down unto the rice. Don't stir through.
  10. Scatter peas over rice
  11. Cover pan and continue to cook on medium for 7-10 minutes until rice is cooked and liquid is nearly all absorbed
  12. Remove from heat, cover and stand for 5 minutes before serving.

1 comment:

  1. Ooh, I'm so excited at this find! When I make it for my household, using your recipe I will endeavour to drop another line to share the result.