Chicken & chorizo paella
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
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- 1 tbsp olive oil
- 2 chicken breastsfillets, cut into chunks
- 2 small onionsfinely sliced
- 1 fat garlic clovecrushed
- 140g cooking chorizosliced
- 1 tsp turmeric
- pinch of saffron
- 1 tsp paprika
- 300g paella rice
- 850ml hot chicken or vegetable stock
- 200g frozen peas
- 1 lemoncut into wedges, to serve
- ½ small bunch of parsleyfinely chopped, to serve
Nutrition: per serving
- kcal563
- fat16g
- saturates5g
- carbs62g
- sugars5glow
- fibre7ghigh
- protein38ghigh
- salt1.9g
Method
step 1
Heat the olive oil in a deep frying pan over a high heat. Brown the chicken all over – don’t cook completely. Once browned, transfer to a plate.
step 2
Reduce the heat to low, add the onions and cook slowly until softened, about 10 mins. Add the garlic, stir for 1 min, then toss in the chorizo and fry until it releases its oils.
step 3
Stir in the spices, then tip in the rice. Stir to coat the rice in the oils and spices for about 2 mins, then pour in the stock. Bring to the boil, return the chicken to the pan and simmer for about 20 mins, stirring occasionally.
step 4
Add the peas to the pan and simmer for a further 5 mins until the rice is cooked and the chicken is tender. Season well and serve with the lemon and parsley.
