Chicken & Chorizo Paella
"A rich and indulgent chicken and chorizo paella. Flavoured with saffron and paprika for warmth. A huge hit for any paella, chorizo or rice lover! Chicken Chorizo Paella Recipe Jump to RecipePrint Recipe I love, love, love paella. And I love, love, love Chroizo! While I’m usually more of a fan of traditional, seafood paella, it’s a lovely treat to have this chicken & chorizo paella version. It’s so rich from the chorizo has such an amazing flavour from the saffron and paprika. Absolutely yum and an amazing bright colour that brightens any table!"
Serves1 Person
Preparation Time15 min
Cooking Time45 min
Cooking MethodSkillet
Ingredients
- 1 small pinch saffron
- 1 bone-in, skin-on chicken thigh (around 90g)
- 50 gram chorizo, finely sliced
- 1 clove garlic
- 50 gram diced bell pepper (around 1/4 pepper)
- 150 gram paella rice
- 200 milliliter chicken stock
- 100 gram tinned chopped tomatoes
- 1 lemon – juiced and then sliced in half to serve
- 50 gram frozen peas
- 1 teaspoon paprika
Instructions
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Heat a drizzle of olive oil or a few sprays of low calorie cooking spray in a frying pan/skillet over a high heat. Meanwhile add the saffron into a small cup with 1 tsp of warm water.
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Add the chicken thigh, skin side down, and cook for 3 minutes, then flip and cook for 3 minutes on the other side. Remove from the pan and set aside on a plate.
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Add the chorizo to the pan and cook for 3-4 minutes. Add the garlic and pepper to the pan and cook for a further 5 minutes, stirring often.
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Add the rice to the pan with the paprika and stir to coat in the juices. Cook for a further couple of minutes Add the stock along with the tomatoes, saffron (including the water) and lemon juice.
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Bring to a simmer and add the chicken and chorizo back to the pan. Cook for around 15 minutes and then add the peas. Cook for a further 15 minutes or until all the liquid has been absorbed by the rice.
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Serve with the lemon slices as garnish, and some parsley scattered over, if you are feeling fancy (optional)