Chicken and Chorizo Paella - Feeds 6
1L stock2 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
Method...
- 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.
- Brown chicken in chorizo oil, remove from pan and set aside. Leave remaining oil from sausage in the pan.
- Reduce heat and add garlic, onion and capsicum to the pan and saute for 2-3 minutes
- Add paprika and stir well, cook for a few minutes until you can really smell the paprika
- Add tomatoes and stir through, cook for another 3-4 minutes
- Add rice and stir to combine, cook for a few minutes until rice turns clear
- Add half of the chicken stock and stir well. Cook over a medium heat for 5-7 minutes without stirring
- Add remaining stock, do not stir
- Scatter chicken and chorizo pieces evenly over the rice and press down unto the rice. Don't stir through.
- Scatter peas over rice
- Cover pan and continue to cook on medium for 7-10 minutes until rice is cooked and liquid is nearly all absorbed
- Remove from heat, cover and stand for 5 minutes before serving.
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.
ReplyDeleteCheers!