Chicken and Chorizo Paella

28 Feb 2015

I'll admit, I made this recipe a few weeks ago and sitting down now to write it is making my mouth water as I look through the photos. This meal looks so rustic and is so tasty. Since making this I've decided that I need more Paella in my life. Since I'm not a seafood fan, I often don't reach for Paella at the food stalls, meaning I'm left to make it myself at home if I want to enjoy it. I also often under-estimate the spiciness of chorizo, meaning that this dish turned out rather spicy when combined with that amount of paprika. If you and your family aren't big spice fans, maybe leave the paprika out all together as the chorizo should be enough zing!


Chicken and Chorizo Paella


2 tsp of crushed garlic
1 onion, diced
Handful of flat leaf parsley, coarsely chopped
100g of chorizo, sliced
2 boneless chicken breast, chopped
Olive oil
1 tsp of ground paprika
1 red capsicum
1 tbsp of tomato puree
1 cup of chicken stock
500g of paella rice
Lemon wedges


Place a large pan on medium heat, add a bit of olive oil and wait until sizzling. Add the garlic, onion, parsley stalks, chorizo, chicken, capsicum and paprika and fry for 5 minutes. Stirring to combine.

Add the tomato puree and stir in the chicken stock. Add rice and combine, ensuring the the rice begins to absorb the flavours. Place a lid over top and bring to bubbling. Leave to simmer for about 15 minutes, stirring now and then. Once liquid is absorbed and rice is cooked, serve with a dash of lemon juice squeezed over top and rest of parsley.

This recipe is inspired by Jamie Oliver.

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