Chicken and chorizo paella

Chicken and chorizo paella

Fan of Spanish cuisine ? Try this simple, easy to cook and delicious chicken and chorizo paella. You will delight your beloved ones. Disfruta !

INGREDIENTS

- 4 chorizo sausages - cut into thick slices

- 5 pieces chicken thigh - cut in 2 pieces

- 1 pack of mix spices for paella (paellero)

- 1L or 4 cups chicken stock

- 2 red onions - chopped

- 2 red capsicums - sliced 

- 4 tomatoes - chopped

- 2 garlic gloves - grated

- 440 gr or 2 cups rice for paella (bomba rice)

- 150 gr or 1 cup fresh or frozen green peas

- ½ bunch of parsley – chopped

- 2 tbsp olive oil

- 1 lemon juice

       

 

METHOD

1.     Heat a large frying pan or paella pan over high heat with olive oil. Add the chorizo and cook, turning occasionally, for 2-3 minutes or until golden. Transfer to a plate. 

 

2.     Add the chicken to the pan, season with salt and pepper and cook, turning occasionally, for 2-3 minutes or until brown and heated through. Transfer to a plate.


3.     Add the onions and capsicums to the pan and cook, stirring, for 5 minutes or until onions soften.


4.      Add the tomatoes and the paella spices and cook, stirring, for 1 minute or until aromatic. Return the chorizo and chicken and stir to combine all ingredients together.


5.      Add the rice over the vegetable and meat preparation and pour the chicken stock over it. Bring to the boil. Reduce heat to low and cook, uncovered, for 15 minutes or until rice is tender and liquid is almost absorbed.


6.      Scatter the peas over the rice and cook, covered, for 5 minutes or until liquid is absorbed. Remove from heat. Sprinkle with parsley. Serve immediately with lemon wedges on the side.



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