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Essential Cuisine

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Chicken and Chorizo Paella

Chicken and Chorizo Paella
PREP TIME: 15 mins
COOKING TIME: 45 mins
SERVES: 4
WARNING: Please ALWAYS check the allergens on the packaging of any other ingredients you use to make our recipes.
NUTRIENTS PER 100G:
Calories108kcal
Fat3.9g
Saturates1.0g
Sugar0.8g
Salt0.45g

Ingredients...

2 cloves of garlic

1 onion

1 carrot

15g fresh flat-leaf parsley

70g chorizo

2 skinless, boneless chicken thighs

20ml Olive oil

1 teaspoon smoked paprika

1 red pepper

1 tablespoon tomato purée

750 ml Essential Cuisine Chicken Stock

300g paella rice

100g peas

200g peeled prawns

1 lemon

Method...

1. Peel and finely slice the garlic, peel and roughly chop the onion and carrot. Finely chop the parsley stalks, then roughly chop the chorizo and chicken thighs

2. Put the oil into a large lidded shallow casserole or paella pan on a medium heat, add the garlic, onion, carrot, parsley stalks, chorizo, chicken and paprika, and fry for around 5 minutes, stirring regularly

3. Deseed and chop the pepper, then add to the pan for a further 5 minutes

4. Stir through the tomato purée, then add the rice and stir for a couple of minutes so it starts to suck up all that lovely flavour. Pour in 750ml of hot stock and add a pinch of salt and pepper. Pop the lid on and bring to the boil, then reduce to a simmer for 15 minutes, stirring regularly from the outside in and from the inside out, and adding a splash of water if needed

5. Stir in the peas and prawns, replace the lid, and cook for a further 5 minutes, or until hot through. Check Seasoning, then chop the parsley leaves, scatter them over the paella, and serve with lemon wedges

This recipe features...

Chicken Stock

Chicken Stock

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From Garden To Kitchen Recipe Book

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Eat Street Recipe Book

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