Photo by RalfGervink on Pixabay
Spanish Chicken and Chorizo Paella
Bomba rice cooks with saffron stock while browned chicken and crisped chorizo are sautéed with onion, garlic, tomato, and green beans.
- 300 g chicken thighs boneless
- 100 g chorizo cooking
- 150 g bomba rice
- 600 ml chicken stock
- 1 pinch saffron threads
- 1 medium red pepper
- 100 g green beans
- 1 small onion
- 3 cloves garlic cloves
- 1 large tomato
- 3 tbsp olive oil
- 1 lemon lemon
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Mello puts these ingredients on one shopping list with the rest of your week, and anything two recipes share is added together. The list then goes to Sainsbury's in the UK or Careem Quik in the UAE.
Add to a shopping listHow the shopping list works →- Step 1
Heat stock in a saucepan and add saffron, keep warm
- Step 2
Heat olive oil in a paella pan or large shallow pan
- Step 3
Season and brown chicken pieces for 6 minutes, remove and set aside
- Step 4
Cook sliced chorizo for 3 minutes until crispy, remove
- Step 5
Sauté diced onion in the same pan for 5 minutes
- Step 6
Add minced garlic and grated tomato, cook for 3 minutes
- Step 7
Add rice and stir for 2 minutes until coated
- Step 8
Pour in hot saffron stock, do not stir from this point
- Step 9
Return chicken and chorizo to pan
- Step 10
Add red pepper strips and green beans
- Step 11
Simmer for 18-20 minutes until rice is tender and stock absorbed
- Step 12
Rest for 5 minutes, garnish with lemon wedges and serve
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