Chicken and Chorizo Paella

Around this neck of the woods, paella is in season; my mum, brother and sister all got paella pans for Christmas (from different people) and it got me craving paella. I however, missed the paella pan memo and haven’t got a paella pan but thankfully a good old frying pan does the job too (and it was a new Christmas frying pan, not that we are a family of foodies or anything). I chose to follow this Jamie Oliver recipe but omitted the prawns and parsley but added in a couple of spices for good measure.

I sadly couldn’t get a decent photo of the dish, it really was beautifully colourful, bright yellow rice, delicious red from the chorizo and the green of the vegetables. You’ll just have to take my word for it and make it yourself. It was a perfect winter’s evening meal, warming and comforting and absolutely, ridiculously delicious.

CC paella

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Ingredients: (Serves 2)

  • 1 large chicken breast or 3 skinned and boned chicken thighs, chopped
  • 1 garlic clove, minced/finely chopped
  • 1 small onion, chopped
  • ~70 g of chorizo, chopped
  • Olive oil
  • 1 carrot, finely diced
  • 0.5 tsp of smoked paprika
  • 0.5 tsp of turmeric
  • 1 pinch of saffron (optional)
  • 100 g of paella rice
  • 0.5 of a chicken stock cube (or enough for 250 ml of boiling water)
  • 1 pepper, colour of your choice, chopped
  • 0.5 tbsp of tomato purée
  • 50 g of frozen peas (or other vegetables of your choice, just chuck it all in)
  • Salt and pepper, to season
  • 2 wedges of lemon

Method:

  1. Heat the olive oil in a medium-large frying pan on a medium heat and add the garlic, onion, carrot, chicken, chorizo, paprika and turmeric. Stir and cook for 5 minutes.
  2. Place 250 ml of boiling water into a jug with the saffron and set aside for a couple of minutes (if using saffron, if not just measure out the water).
  3. Add the pepper and cook for a further 5 minutes.
  4. Crumble in the stock cube and stir in the tomato purée.
  5. Stir in the rice, making sure it is well coated and leave it to cook for a minute or two.
  6. Pour in the (saffron) water and season.
  7. Stir well and then place a lid on the pan/cover the pan in foil and leave on the medium heat for 15 minutes. Stir regularly and add more water if needed.
  8. Add the peas; stir, cover and cook for a further 5 minutes.
  9. Re-season if required and then serve topped with freshly squeezed lemon.
  10. Enjoy!
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