Paella represents the best of Spanish cuisine, so full of flavour and very simple to prepare. Today’s Simple Chicken Chorizo Paella ticks all the boxes.
Time: 50 minutes
- 1 tablespoon olive oil
- 2 cloves of garlic, peeled and finely sliced
- 1 onion, diced
- 1 carrot, sliced
- 15g fresh flat-leaf parsley, roughly chopped
- 70g chorizo, roughly chopped
- 2 chicken thighs, skinless and boneless
- 1 teaspoon sweet smoked paprika
- 1 red capsicum, diced
- 1 tablespoon tomato purée
- 1 cube chicken stock
- 300g paella rice
- 750ml boiling water
- pinch of salt and pepper
- 100g frozen peas
- 200g frozen prawns, peeled and cooked
- 1 lemon
Heat oil in a large, shallow casserole pan or heavy frypan on medium heat. Add in the garlic, onion, carrot, parsley, chorizo, chicken and paprika, and cook for about five minutes, stirring regularly. Add the capsicum to the pan and cook for another five minutes.
Stir through the tomato purée and crumble in the stock cube. Add in the rice and stir for a couple of minutes. The rice will begin to absorb all that lovely flavour. Add the water, salt and pepper. Cover with the lid and bring to the boil, then simmer for 15 minutes, stirring regularly from the outside in and then back out. Add a splash of water if needed. Stir in the peas and prawns, cover, and cook for another five minutes or until heated through.
Garnish with parsley and lemon wedges.