Chicken and Chorizo Paella Recipe - Easy Spanish Food - Recipes by Warren Nash

chorizo

🥗Healthier: turkey sausage

💰Cheaper: smoked sausage

Turkey sausage reduces fat while maintaining flavor.

saffron

🥗Healthier: turmeric

💰Cheaper: annatto

Turmeric adds color and flavor at a lower cost.

Chop the ends off the onion, peel, slice in half, and finely chop.

Peel and finely chop the garlic cloves and set aside with the onion.

Place a large saucepan over medium heat and add oil.

Add the chopped onion, garlic, and 75 grams of chopped chorizo; fry for 5 minutes.

Add 450 grams of chopped chicken breasts and fry for another 5 to 10 minutes until the chicken turns white all over.

Crumble in 1 vegetable or chicken stock cube, add 1 tablespoon of paprika, 1 tablespoon of tomato puree, and a pinch of saffron; stir briefly.

Add 225 grams of paella rice and stir into the ingredients for about a minute.

Top the pan with boiling water to just cover the ingredients, stir, and season with salt.

Cover the pan and simmer for 15 minutes, keeping the contents topped up with water as needed.

Slice and de-seed the bell pepper, then set aside.

After 15 minutes, add 100 grams of peas and the chopped bell pepper to the paella; stir and cook for a further 5 minutes, leaving excess water to be absorbed.

Give the paella a final stir, check the seasoning, and serve garnished with freshly chopped parsley.

Cooking Techniques

Equipment Needed

Spice Level: