Photo by Pablo Arroyo on Unsplash
Chicken and Chorizo Paella
Chicken and chorizo cooked with onion, garlic, smoked paprika and tomatoes, then mixed with paella rice and stock.
- 2 tbsp Olive oil
- 400 g Chicken thighs
- 150 g Chorizo
- 1 medium Onion
- 2 cloves Garlic
- 1 tsp Smoked paprika
- 400 g Chopped tomatoes
- 300 g Paella rice
- 750 ml Chicken stock
- 100 g Peas
- ½ Lemon
- 1 handful Fresh parsley
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Add to a shopping listHow the shopping list works →- Step 1
Heat the olive oil in a large paella pan or frying pan over a medium-high heat.
- Step 2
Add the chicken thighs and cook until browned on all sides. Remove from the pan and set aside.
- Step 3
Add the chorizo to the pan and cook for 2-3 minutes until it releases its oils.
- Step 4
Add the chopped onion and cook until softened, about 5 minutes.
- Step 5
Stir in the minced garlic and smoked paprika and cook for 1 minute until fragrant.
- Step 6
Add the chopped tomatoes and cook for 5 minutes, stirring occasionally.
- Step 7
Stir in the paella rice and cook for 1-2 minutes until the grains are coated in the tomato mixture.
- Step 8
Return the chicken to the pan. Pour in the chicken stock and bring to a simmer.
- Step 9
Reduce the heat to low, cover the pan, and cook for 15-20 minutes, or until the rice is almost cooked and most of the liquid has been absorbed.
- Step 10
Stir in the peas and cook for a further 5 minutes.
- Step 11
Remove from the heat and let it stand, covered, for 5 minutes.
- Step 12
Squeeze over the lemon juice and scatter with fresh parsley before serving.
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