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Chicken, Chorizo, Spanish

Chicken & Chorizo Paella

We’d just got back from a trip around Spain and although I knew getting the same produce we enjoyed over there would be an impossibility in Yorkshire I was determined to try a paella recipe. I went to my favourite recipe sites and 4Food provided me with what I was looking for. You can see the original recipe here.

The site talks about making twice as much as you need and freezing half of it at for a later date once you reach a specific step. This involves working with 2 pans and as all I really wanted to do was test it I decided to half all of the ingredients thus making it a dish for 4 people.

Ingredients:

Quite a few ingredients

 

  • 150g piece chorizo, halved lengthways and sliced
  • 4 large chicken thighs, skin removed, boned and cut into large chunks
  • 1 tbsp olive oil
  • 1 onions, chopped
  • 2 garlic cloves, crushed
  • 1/2 tbsp smoked sweet paprika
  • 300g paella or risotto rice
  • 1 litres chicken stock, hot
  • 1 red pepper and 1 yellow pepper, deseeded and sliced
  • 75g fine green beans, trimmed and blanched
  • 3 large, ripe plum tomatoes, cut into chunky pieces
  • 12.5g fresh flatleaf parsley, leaves picked and chopped
  • Lemon wedges, to serve

Method of Preparation:

Crammed into one pan

 

  1. Heat a large, deep frying pan over a medium heat. When hot, add the chorizo and cook, stirring occasionally, for 3-4 minutes, until turning golden and the oil has been released. Remove with a slotted spoon and set aside.
  2. Add the chicken to the pan and cook for 3-4 minutes, stirring, until golden. Remove with a slotted spoon and set aside.
  3. Add 1 tablespoon olive oil to the pan, then add the onions. Cook, stirring occasionally, for 6-8 minutes, until softened. Add the garlic and paprika and cook for 1 minute. Add the rice to the pan, stir to coat in the oil. Add 1 litre hot stock then simmer for 10 minutes, stirring occasionally.
  4. Return the chicken to the pans and add the peppers, beans and tomatoes to the pan. Stir and cook for 5 minutes, adding a little more stock or hot water if necessary. Season and stir the chorizo and parsley into the pan.
  5. Continue to cook the paella for 5 minutes or until the rice is just tender and most of the liquid has evaporated. Serve with lemon wedges to squeeze over.

This was lovely, really nice. It’s a fabulously simple recipe and I’d happily make it time and time again. It’s not the cheapest meal to prepare and I wouldn’t necessarily suggest scrimping on inferior ingredients. Like everything in life, you get out what you put in.

Fabulous eating

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