Chicken and chorizo paella
This easy paella-style rice dish combines chicken, smoky chorizo and colourful vegetables in one pan.
- Prep
- 15 min
- Cook
- 40 min
- Serves
- 4
- Level
- Easy
Gather
Ingredients
- 1 tbspolive oil
- 400 gboneless chicken thighs, cut into bite-sized pieces
- 100 gchorizo, sliced
- 1onion, chopped
- 1red pepper, deseeded and sliced
- 2 clovegarlic, crushed
- 1 tspsmoked paprika
- 300 gpaella rice
- 200 gtinned chopped tomatoes
- 900 mlchicken stock, hot
- 150 gfrozen peas
- 1lemon, cut into wedges
Make
Method
- 1.
Heat the oil in a large, wide lidded frying pan. Add the chicken and chorizo and fry until lightly browned; the chicken will finish cooking with the rice.
6 minutes - 2.
Add the onion and red pepper and cook until softened.
5 minutes - 3.
Stir in the garlic and paprika, then add the rice and stir to coat.
1 minutes - 4.
Add the tomatoes and hot stock. Bring to a gentle simmer and cook uncovered without stirring for 15 minutes.
15 minutes - 5.
Scatter over the peas, cover and cook gently for 8–10 minutes until the rice is tender and the chicken reaches 75°C in the centre. Add a splash of hot water if the rice dries out before it is cooked.
10 minutes - 6.
Remove from the heat and leave covered for 3 minutes. Serve with lemon wedges.
3 minutes